Smoked whisky and cranberry granita

This smoked whisky and cranberry granita recipe is fantastic topped with a frozen cranberry and served with extra smoked lemon halves. This recipe can be prepared in advance as the granita will keep in the freezer for a few days once made

By Fiona Hugues
  • 40 mins preparation
  • Serves 8
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  • 250 millilitre cranberry cordial (this recipe used Bickford’s)
  • 900 millilitre water
  • 2 lemons
  • 50 gram caster sugar
  • 2 tablespoon pure maple syrup
  • 250 millilitre whisky (not too smoky)
  • frozen cranberries, to decorate


  • 1
    Mix cordial and 450ml of water and pour into a shallow dish. Cover with plastic wrap and place in the freezer. Once the liquid starts to freeze, scrape a fork through it every hour or so for 3-4 hours to create granita texture (time will vary depending on your freezer).
  • 2
    Cut lemons in half and lay cut-side down in a smoker over hickory or apple chips (you can buy them from most supermarkets), or follow the stovetop method outlined below.
  • 3
    Smoke lemons for 10-15 minutes or until softened and cut surfaces start to caramelise. Set aside to cool slightly.
  • 4
    In a pan over low heat, combine sugar and remaining water and stir until sugar dissolves. Remove from heat and add maple syrup. When it has cooled further, add whisky and juice from 1/2 smoked lemon (more if you prefer); reserve other lemon halves.
  • 5
    Pour liquid into a shallow dish, cover with plastic wrap and place in freezer. Once liquid starts to freeze, repeat scraping method as before.
  • 6
    Chill cocktail glasses or shallow glass bowls in the freezer. When ready to serve, spoon generous spoonfuls of each granita into glasses. Top with a frozen cranberry or two and serve immediately with extra smoked lemon halves on the side as a conversation piece.


  • Serves 8 - 10 as a palate cleanser. - If you don’t have a smoker just whack some tea leaves in a foil-lined frying pan and sit your lemon halves over them on a rack, then cover with a lid and cook over medium-low heat for about 10 minutes (have the extractor fan running before you lift the lid).

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