- 400 g water (300 g for the syrup + 100 g for the granita)
- 450 g sugar (350 g for the syrup + 100 g for the granita)
- 100 g fresh or frozen spruce tips (or 20 g dried)
Boil 300 g of water with 350 g sugar. Once boiling, pour over the fresh spruce tips. If spruce tips are frozen, make sure to thaw them in the fridge first.
Steep for at least two days or up to a week for strong flavour.
Mix 100 g spruce tip syrup with 100 g water. Pour into a flat baking dish (glass or ceramic) and freeze mixture for 1 hour.
Scrape the frozen mixture into a fine and icy crumble to make the granita.
Return to the freezer, and repeat this step at least two times, freezing it for an hour each time.
Divide the granita into bowls or glasses, or keep frozen for enjoying later.
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