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Ingredients

Method

  • STEP 1

    Mix the sugar with 1 ltr water in a medium saucepan. Bring to the boil, then cool to room temperature.

  • STEP 2

    Blend the mint, lime juice and bergamot zest and juice in a food processor, then add the cooled syrup and blend until combined. Pour into a plastic container and freeze, stirring with a fork every 30 mins until frozen.

  • STEP 3

    To serve, scoop the granita into chilled glasses and pour the rum over.

Recipe from Good Food magazine, February 2017

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