Autumn at The Hind’s Head: perfection, pie and a little inspiration
15.10.26
A particular kind of curiosity runs through everything Heston Blumenthal does. It’s the habit of asking ‘why?’ about th...
DiscoverAn ice is the perfect summer refreshment—but which to make? Granita, sorbet and water ice might all seem like the same thing, but there are subtle differences between them. All ices are a mixture of water, air and flavourings, with the possible addition of sugars, fats and other solids. One of the most important factors when making frozen desserts is keeping the ice crystals as small as possible.
The reason is simple. Imagine putting a glass of water in the freezer: it freezes into a solid block of ice. We need to prevent that happening to create a looser structure. Adding ingredients such as sugar, fruit or fat can interfere with the growth of the ice crystals, preventing that single block from forming. And rapid freezing helps keep the crystals tiny and evenly dispersed throughout the mixture, creating a smoother texture. Texture, then, is part of what distinguishes one type of ice from another.
Granita is made by freezing a flavoured liquid and regularly scraping it with a fork to create delicate, crystalline flakes. It’s light, refreshing and wonderfully rustic.
Sorbet is made without dairy, using fruit, water and sugar. It’s churned while freezing, resulting in a smooth, intensely fruity dessert.
Gelato contains more milk than cream and is churned more slowly than traditional ice cream, incorporating less air. This gives it a denser texture and a more pronounced flavour.
Ice cream is made with cream, milk and sugar, then churned to incorporate air as it freezes. The higher fat content creates a rich, creamy texture.
Water ice is the simplest of them all, typically made from flavoured water with little or no churning, giving it a firmer, icier finish.
We know not everyone has an ice-cream machine at home, so this recipe requires no special equipment—just a few ingredients and a freezer. It’s incredibly easy to make and the perfect cool-down for warm summer afternoons.
Mint granita
Wonderfully fresh and vibrant, this can be served with any soft fruit.
250g mineral water
45g caster sugar
50g blanched mint leaves
Place all the ingredients in a blender and blend until smooth. Pass through afine-mesh sieve into a sealable container no more than a couple of inchesdeep. Place in the freezer, taking it out to stir with a fork every 10 minutes or so; the ice crystals will form at the edge first and you are, in effect, raking them into the centre, thereby allowing fresh crystals to form at the edge. The granita is done when the liquid has formed a mass of small crystals. It will store well in the freezer; before serving, however, take it out of the freezer and give it another going over with a fork.
