Ingredients

Steps

• Boil 120ml water and caster sugar until dissolved.
• Stir in gin, tonic, lemon juice, and grated Bramley apple.
• Cool the mixture, pour into a freezer-proof container, and freeze.
• Whisk the mixture every 30 minutes for 3 to 4 hours until frozen.
• Reduce apple juice over heat for 45 minutes until it forms a thick caramel.
• Whisk in the butter and leave to cool.
• Break up the granita with a fork to a slushy texture.
• Top with diced Braeburn apple and serve with apple caramel.