Passionfruit Granita Tangy Ice

Passionfruit Granita is the ultimate summer refresher, bringing a burst of tropical flavor in every icy bite. This Italian-style dessert is celebrated for its crystalline layers and vibrant acidity, making it a sophisticated palate cleanser or a light ending to a warm-weather meal. Perfect for special occasions, its stunning yellow hue and refreshing taste capture the essence of sunshine in a glass.

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The beauty of a granita lies in the process of transformation. By periodically scraping the freezing liquid, you create a delicate, flaky texture that melts instantly on the tongue. It is a meditative kitchen task that yields a dessert as visually stunning as it is delicious.

Ingredients

• Fruit: 1 cup (240 ml) passionfruit pulp (about 8–10 passionfruits, seeds included or strained as preferred)
• Sweetener: 1/2 cup (100 g) granulated sugar
• Liquid: 1 1/2 cups (360 ml) cold water
• Citrus: 2 tablespoons (30 ml) fresh lime juice

Instructions

Step 1: Mix the Base

In a medium bowl, combine the passionfruit pulp, sugar, water, and lime juice. Stir until the sugar dissolves completely.

Step 2: Transfer to Dish

Pour the mixture into a shallow, freezer-safe dish (such as a metal baking pan) to create a thin layer.

Step 3: Initial Freeze

Place the dish in the freezer for 45 minutes.

Step 4: First Scrape

After 45 minutes, use a fork to scrape and break up any ice crystals forming along the edges.

Step 5: Regular Scraping

Return the dish to the freezer. Every 30 minutes, scrape the mixture again with a fork, raking from the edges to the center, to create a fluffy, crystalline texture. Repeat for about 3 hours until the granita is frozen and flaky throughout.

Step 6: Serve

Serve immediately in chilled glasses or bowls, garnished with fresh passionfruit seeds or mint leaves if desired.

Zusatztipps für die Zubereitung

Using a metal baking pan is highly recommended as it conducts cold more efficiently, helping the granita freeze faster and more evenly. For a more intense flavor, you can choose to include the seeds for added crunch and visual appeal, or strain the pulp for a smoother consistency.

Varianten und Anpassungen

Feel free to adjust the acidity by adding a little more lime juice to taste, or substitute lemon juice for lime if preferred. If you are highly sensitive to cross-contamination, always check your packaged passionfruit or sugar labels to ensure they are certified allergen-free.

Serviervorschläge

For a creamy contrast, serve your granita with a dollop of coconut whipped cream. This dessert also pairs beautifully with a glass of Moscato d'Asti or Prosecco for an elegant summer evening treat.

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Each serving of this light dessert contains approximately 110 calories, 0.5g of fat, 28g of carbohydrates, and 1g of protein. Whether you enjoy it as a simple snack or a refined dinner party finale, this passionfruit granita is sure to impress with its vibrant, tangy profile.

Recipe FAQs

→ How do I achieve the flaky texture of granita?

Freeze the mixture in a shallow dish and scrape with a fork every 30 minutes during freezing to break up ice crystals and create a fluffy texture.

→ Can I adjust the tartness of the granita?

Yes, add more lime juice for extra tang or substitute lemon juice if preferred to suit your flavor preference.

→ Is it possible to make this granita without seeds?

Use strained passionfruit pulp to remove seeds for a smoother texture, or include them for added crunch and visual appeal.

→ What can I serve alongside this passionfruit granita?

It pairs beautifully with Moscato d’Asti, Prosecco, or a spoonful of coconut whipped cream to balance the tartness.

→ How long should I freeze the granita before serving?

Freeze for about 4 hours, scraping every 30 minutes, until the granita is fully frozen and flaky throughout.