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.”


5 Granny Smith apples
450ml sug­ar syrup
2 lemons
100ml of Pommeau de Normandie

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.)

To visit this website, you must be of legal age to purchase or consume alcohol. If there is no such legislation in your country, you must be at least 18 years old.

We use cookies to identify and track the visitors to our website. You can read our privacy policy about that.

The abuse of alcohol is dangerous for your health, you must drink responsibly.