Black apple and Pommeau granita
Recipe by The Presbytere
Chef Edward Delling-Williams’ words :
“I love this recipe because with black apples, the taste is more complex, deeper.
The black apples are to avoid wasting damaged apples, for example.
Pommeau de Normandie adds flavors to the granita, it’s so fresh and very tasty.”
ingredients
5 Granny Smith apples
450ml sugar syrup
2 lemons
100ml of Pommeau de Normandie
Salt
Peel and deseed the apples, then chop the apple flesh.
Add the chopped apples to the rice cooker for 5 days until they turn black.
Put the chopped black apples in a blender with the sugar syrup, Pommeau de Normandie and lemon juice.
Blend until the mixture is smooth, then strain through a fine sieve.
Pour the mixture into a mold.
Place the mold in the freezer and let it partially freeze.
Every 30 minutes or so, scrape the mixture with a fork.
Continue until it is completely frozen and frothy, it will take between 1 to 3 hours.
(Tip : You can skip making the apples “black” and just make an apple granita.)
