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Makrut lime granita recipe
Makrut lime granita recipe
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Prep Time:
370 minutes
Cook Time:
10 minutes
Total Time:
380 minutes
Cool and tangy granita, perfect for Aussie summers.
Ingredients:
  • 220g caster sugar
  • 250ml water
  • 125ml liquid glucose
  • 50g makrut lime leaf
  • 393.75 gm lime juice (from about 10 limes)
  • 20.00 ml finely grated lime rind (from 2 limes)
Instructions:
  • In a small saucepan, combine sugar, water, and liquid glucose. Cook over high heat while stirring until sugar dissolves and mixture boils. Boil for an additional 10 seconds, then remove from heat and let cool.
  • 1. Chill two 20 x 30cm shallow metal trays in the freezer. 2. Heat sugar syrup and 1 cup water in a small saucepan until simmering over medium heat. 3. Transfer 2 cups makrut lime leaves to a heatproof bowl. 4. Pour the sugar syrup mixture over the lime leaves and let it cool to room temperature to infuse the flavors.
  • Start by blending the makrut lime leaf syrup in a blender for 10-20 seconds. Next, strain the mixture through a fine sieve into a bowl. Add lime juice, rind, and 3 1/2 cups of water. Then, take 1 cup of the mixture and return it to the blender. Add the remaining lime leaves and blend until smooth. Combine this mixture with the rest. Pour the mixture into chilled trays and freeze for 4 hours or until partially set.
  • Using a fork, break up frozen mixture until it becomes slushy. Return to freezer and repeat breaking process every 2 hours (small ice flakes should form). Finish with a final flaking just before serving.
  • Scoop the mixture into chilled glasses.

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