Lemon and Cracked Black Pepper Granita

Number of Portions
Lemon and Cracked Black Pepper Granita


- 1 lt water
- 335 grams granulated sugar
- 16 Black Peppercorns , plus freshly ground black pepper
- 10 lemons, juiced
- 130 ml vodka
- 1 tsp Sea Salt


Place the water, sugar and Schwartz for Chef Peppercorns in a saucepan. Set over a high heat and stir until the sugar has dissolved.

Remove from the heat and leave to cool. Meanwhile, put the lemon juice, vodka and salt into a shallow plastic box. Cover and chill.

Once the peppercorn syrup has cooled, strain into the lemon juice mixture and season to taste with freshly ground Black Pepper. Place in a freezer.

After 2 hours, remove and mix with a fork. Return to the freezer and repeat the process every hour until a slushy mixture has formed. Serve in shot glasses.

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