With our current hot and dry weather right now, a cool refreshing dessert would be most welcome anytime of the day. I was looking for something cold, yet light and refreshing to serve to the family as an after-dinner dessert. And this Passion Fruit Granita is just the one.
The original recipe, taken from "Relaxed Cooking With Curtis Stone", is actually called Exotic Fruit Salad with Passion Fruit Granita, where the granita is served on top of a mixture of starfruit, papaya, mango, kiwi and pineapple. I have however served the granita on its own.
Granita are pretty easy to make. Basically it is a mixture of fruit puree, sugar and water. Firstly, the sugar syrup is prepared, leave to cool and mix with the fruit puree to combine. This mixture is then poured into a baking pan, preferably metal, left to freeze in the freezer until the mixture is icy all around the edges. Using a fork, scrape the ice at the sides towards the centre, level it and freeze again, Repeat a few more times, until the granita turns into flaky crystals.
I've added in about 2-3 tablespoons of honey when I mixed the syrup with the passionfruit pulp. It took mine a longer time to form ice all around the edges, and had to leave it frozen overnight in the freezer, still in the pan. The next day, I use the fork to scrape the icy sides toward the centre, which surprisingly, still with patches of liquid in the centre, even after leaving it overnight in the freezer. I did that about 3 times with a couple of hours in between. By evening, the granita is ready.
Very nice flaky icy crystals with the lovely fragrance and golden yellow colour from the passion fruit. This is good! Refreshing, light and so yummy!
Passion Fruit Granita
(adapted from "Relaxed Cooking With Curtis Stone", Curtis Stone)
1/4 cup sugar
1 pound ripe passion fruit, halved
1 tablespoon fresh lemon juice
2-3 tbsp honey (my addition)
In a small heavy saucepan, stir 1 cup water and the sugar together over medium-low heat until the sugar dissolves. Slowly bring the syrup to a boil; then remove it from the heat and let it cool completely.
Spoon the passion fruit flesh into the cooled syrup and mix together. Stir in the lemon juice. Pour the passion fruit mixture into an 8-inch square baking dish and freeze it for about 30 minutes, or until the mixture is icy around the edges.
Using a large fork, stir the icy parts of the passion fruit mixture into the remaining mixture in the dish. Continue to freeze the mixture, stirring the edges into the center every 20 to 30 minutes, for about 1-1/2 hours longer; or until it is frozen. Using a large fork, scrape the frozen granita into flaky crystals. Cover and keep frozen.
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