Name: St Clement’s granita & shortbread
Total time: 50 min
Yield: 1
Ingredients: 1 orange; 2 lemons; 75 g liquid glucose; 75 g caster sugar; 500 ml fresh unsweetened orange juice; 10 juniper berries; 65 g unsalted butter (at room temperature); 20 g caster sugar plus extra for dusting; 80 g plain flour; ½ teaspoon cornflour

St Clement’s granita & shortbread

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Total Time:
50 minutes

Citrus-infused granita made smoother with liquid glucose for a refreshing summer treat inspired by St. Clement's pudding. Liquid glucose available in the baking aisle.

Ingredients:

1 orange
2 lemons
75 g liquid glucose
75 g caster sugar
500 ml fresh unsweetened orange juice
10 juniper berries
65 g unsalted butter (at room temperature)
20 g caster sugar plus extra for dusting
80 g plain flour
½ teaspoon cornflour

Instructions:

Finely zest the orange and 1 lemon using a Microplane grater into a saucepan. Squeeze in the lemon juice and add liquid glucose, sugar, and orange juice. Crush and add the juniper berries. Bring to a boil over medium heat and then simmer for 2 to 3 minutes. Let it cool, strain it through a sieve, and pour it into a wide freezer-proof container, about 1 to 2cm deep. Freeze for 1 to 2 hours, forking through every hour until completely frozen. For the shortbread, beat butter and sugar until fluffy, then add flour, cornflour, and a pinch of salt to make a dough. Wrap it in clingfilm and let it rest for 1 hour. Roll out the dough between 2 sheets of baking paper to 5 to 6mm thick, cut into rectangles, prick with a fork, and chill for 30 minutes. Preheat oven to 160ºC/325ºF/gas 3, bake shortbread for 15 to 20 minutes, sprinkle with sugar, and cool on a wire rack.

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