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Orange & passionfruit granita
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Prep Time:
800 minutes
Cook Time:
Total Time:
800 minutes
Ingredients:
  • 140g (2/3 cup) sugar
  • 375ml (1 1/2 cups) boiling water
  • 8 passionfruit
  • 250ml (1 cup) fresh orange juice, strained
Instructions:
  • Gather and measure all ingredients. Get ready with the necessary equipment. Choose a plastic, ceramic, or non-aluminium container with a minimum capacity of 1.75 litres (7 cups) as shown in the images provided. Opt for a larger container to expedite the freezing process. Ensure the container has ample space for the final granita volume, which almost doubles compared to the unfrozen mixture. Select a suitable container for the best results.
  • Combine sugar and boiling water in a medium heatproof bowl. Stir until sugar dissolves. Chill in the fridge for 1 hour. This light sugar syrup sweetens the granita and helps create its signature texture. Remember, using too much sugar may prevent the granita from freezing properly with the desired ice crystals. For fruits high in natural sugars like grapes and berries, opt for a lighter sugar syrup.
  • - Halve the passionfruit, scoop the pulp into a food processor, and process for 30 seconds to separate the seeds from the pulp. - Transfer the passionfruit pulp to a strainer over a large jug. Press out as much juice as possible using the back of a spoon. Reserve 1 tablespoon of seeds. - Optionally strain the passionfruit pulp for a smoother granita texture. - Combine passionfruit juice with enough water to reach 250ml (1 cup). Add chilled syrup, orange juice, and the reserved seeds. Mix well. - Freeze the mixture in a covered container until partially frozen, about 3 hours. The granita should be frozen on top and beginning to set at the edges.
  • Break the frozen granita into large chunks using a fork, bringing them towards the center. Cover and freeze for 8 hours or overnight until completely set. Breaking up the granita with the fork ensures it won't freeze into a solid block of ice and helps create the desired large ice crystals in the granita.
  • Chill the granita in the fridge for 30 minutes to soften slightly. Avoid prolonging the time in the fridge to prevent melting. Use a sturdy fork to scrape the granita into coarse crystals to maintain texture. Cover and freeze for at least 1 hour (or up to 3 hours) to set the crystals and achieve the desired crunchy texture before serving.
  • Chill 4 serving glasses or bowls in the freezer for 30 minutes. Top the cold glasses with granita and serve promptly.

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