Passionfruit Granita Tangy Ice (Print Version)

A refreshing passionfruit dessert with flaky, crystalline layers and a tangy citrus lift.

# What You'll Need:

→ Fruit

01 - 1 cup passionfruit pulp, about 8 to 10 passionfruits, seeds included or strained as preferred

→ Sweetener

02 - 1/2 cup granulated sugar

→ Liquid

03 - 1 1/2 cups cold water

→ Citrus

04 - 2 tablespoons fresh lime juice

# How-To Steps:

01 - In a medium bowl, combine the passionfruit pulp, sugar, water, and lime juice. Stir until the sugar dissolves completely.
02 - Pour the mixture into a shallow, freezer-safe dish such as a metal baking pan to create a thin layer.
03 - Place the dish in the freezer for 45 minutes.
04 - After 45 minutes, use a fork to scrape and break up any ice crystals forming along the edges.
05 - 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.
06 - Serve immediately in chilled glasses or bowls, garnished with fresh passionfruit seeds or mint leaves if desired.

# Expert Tips:

01 -
  • Refreshing Texture: Tangy passionfruit ice served in beautiful, crunchy crystalline layers.
  • Simple & Pure: A clean label dessert that is Vegan, Gluten-Free, and Dairy-Free.
  • Easy Preparation: No specialized ice cream maker required—just a dish and a fork.
02 -
  • Consistency is Key: Don't skip the 30-minute scraping intervals; this is what creates the signature "fluffy" flakes rather than a solid block of ice.
  • Chilled Glassware: Serve in pre-chilled glasses to prevent the granita from melting too quickly.
  • Seed Management: Straining the pulp yields a more elegant look, while keeping the seeds adds a rustic, tropical texture.
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