Jamie Oliver Tinned Fruit Granitas

Looking for a super easy frozen dessert? These Jamie Oliver Tinned Fruit Granitas are light, refreshing, and incredibly simple to make. Using canned fruit and a splash of something flavorful, they’re ideal for hot days or after a heavy meal. I made a few flavors last weekend and served them with dollops of cream—huge hit! (inspired by Jamie Oliver)

Ingredients Needed

Mandarin Granita:

• 1 x 298g / 10.5oz tin mandarins in syrup
• 25ml / 1 tbsp Campari

Cherry Granita:

• 1 x 425g / 15oz tin black cherries in syrup
• 25ml / 1 tbsp whisky

Strawberry Granita:

• 1 x 410g / 14.5oz tin strawberries in syrup
• 50ml / 3 tbsp elderflower cordial
• Juice of ½ lemon

Pear Granita:

• 1 x 410g / 14.5oz tin pears in syrup
• 2cm / ¾ inch piece fresh ginger, peeled
• Juice of ½ lemon

Pineapple Granita:

• 1 x 425g / 15oz tin pineapple in syrup
• Juice of 1 lime

Apricot Granita:

• 1 x 411g / 14.5oz tin apricots in syrup
• 1 tsp vanilla bean paste

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How To Make Jamie Oliver Tinned Fruit Granitas

1. Blend the Fruit: Choose your flavor and pour the tinned fruit—including syrup—into a blender. Add the matching extras (like Campari or ginger) and blitz until completely smooth. Taste and, if needed, add a touch of sugar.
2. Freeze It: Pour the blended mixture into a shallow 20cm (8-inch) freezer-safe dish. Metal, enamel, or stoneware works great here. Freeze for 5 hours, uncovered. Then cover with foil or a lid until ready to serve.
3. Scrape and Serve: When you’re ready to serve, use a fork to scrape across the frozen surface and create fluffy ice crystals. Do this just before serving for the best texture.
4. Add a Topping: Serve on its own or top with whipped cream, plain yogurt, crème fraîche, or even tinned custard for an extra treat.

Why I Love This Recipe

This one is pure summer magic. It’s super easy (no cooking!), and you can make a batch from pantry ingredients you probably already have. I love mixing and matching the fruit and flavors—pineapple and lime is my personal favorite. It’s light, cool, and always feels a bit fancy even though it’s so simple.

Recipe Tips

• Go shallow: Use a shallow dish to freeze faster and make scraping easier.
• Blend smooth: The smoother the mix, the fluffier your granita will be.
• Scrape right before serving: For the best icy texture, wait until just before serving.
• Switch it up: Try swapping in your favorite liqueurs or juices for a twist.
• Keep it simple: Some combos are already perfect—mandarins and Campari are a dream.

How To Store Leftovers?

• Freeze: Keep granita in a covered, airtight container for up to 3 months. If making ahead, scrape it just before serving to restore that light texture.
• To Serve Again: Let it sit at room temperature for 5 minutes, then fluff it back up with a fork. Avoid letting it thaw completely—it should be icy, not slushy.

FREQUENTLY ASKED QUESTIONS

• Can I use fresh fruit instead of tinned?
  Sure! Just add sugar or syrup to taste and make sure to include some liquid for freezing.
• Is this suitable for kids?
  Yes—just leave out the alcohol and use juice or cordial instead.
• How long does it take to freeze?
  About 5 hours. If you’re making multiple batches, freeze each in a separate dish.
• What if I don’t have a blender?
  You can mash the fruit by hand, though the texture will be less smooth.
• Can I refreeze it after scraping?
  Yes, but it’s best freshly scraped. If refrozen, just fluff it again before serving.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 40
• Total Carbohydrate: 8g
• Dietary Fiber: 0.3g
• Sugars: 7.7g
• Protein: 0.2g

Try More Jamie Oliver Recipes:

• Jamie Oliver Traybaked Pear & Ginger Tarte Tatin
• Jamie Oliver Zesty Puff Pastry Swirls
• Jamie Oliver Vegan Apple Crumble
• Jamie Oliver Pear & Blackberry Crumble