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Passion fruit & orange granita
A refreshing dessert to cool down in the summer heat

Passion fruit & orange granita

Servings: 6-8

Ingredients

140g sugar
1 cup (250ml) boiling water
1-2 pumps NOMU Vanilla Paste (optional)
8 fresh passion fruit
1 cup (250ml) fresh orange juice

Directions

Place the sugar into a bowl or saucepan and add the boiling water. Stir until the sugar has completely dissolved, then stir in the Vanilla Paste (if using). Set aside to cool completely.

Cut the passion fruits in half and scoop out the pulp. Push through a sieve with the back of a spoon to extract as much of the juice as possible. (Feel free to add a tablespoon of seeds back into the pulp for visual effect.) Add enough water to the passion fruit juice to make up 250ml of liquid.

In a large container (see Tips), combine the cooled sugar syrup, passion fruit juice and orange juice. Stir to combine. Place the container in the freezer until it is partially frozen – the top will be frozen and the sides will be starting to set. Using a fork, break the frozen parts of the granita into chunks and move them into the centre of the container. Return to the freezer and leave for 4-6 hours or until completely set.

To serve, scrape the granita into ‘snow’ crystals using a fork and serve in chilled glasses or bowls.

Tips:

To freeze the granita, you’ll need a plastic, ceramic or non-aluminium container that has a capacity of at least 1.5 litres as the mixture will expand while freezing. The wider your container the quicker the freezing process.

Try the following delicious variations: orange and peach, pineapple and lemon, mango and lime, strawberry and watermelon.

Although perfect on its own, this granita would also be delicious served on top of a white chocolate panna cotta, or with coconut ice cream and diced fresh mango.

Ingredients

140g sugar
1 cup (250ml) boiling water
1-2 pumps NOMU Vanilla Paste (optional)
8 fresh passion fruit
1 cup (250ml) fresh orange juice

Directions

Place the sugar into a bowl or saucepan and add the boiling water. Stir until the sugar has completely dissolved, then stir in the Vanilla Paste (if using). Set aside to cool completely.

Cut the passion fruits in half and scoop out the pulp. Push through a sieve with the back of a spoon to extract as much of the juice as possible. (Feel free to add a tablespoon of seeds back into the pulp for visual effect.) Add enough water to the passion fruit juice to make up 250ml of liquid.

In a large container (see Tips), combine the cooled sugar syrup, passion fruit juice and orange juice. Stir to combine. Place the container in the freezer until it is partially frozen – the top will be frozen and the sides will be starting to set. Using a fork, break the frozen parts of the granita into chunks and move them into the centre of the container. Return to the freezer and leave for 4-6 hours or until completely set.

To serve, scrape the granita into ‘snow’ crystals using a fork and serve in chilled glasses or bowls.

Tips:

To freeze the granita, you’ll need a plastic, ceramic or non-aluminium container that has a capacity of at least 1.5 litres as the mixture will expand while freezing. The wider your container the quicker the freezing process.

Try the following delicious variations: orange and peach, pineapple and lemon, mango and lime, strawberry and watermelon.

Although perfect on its own, this granita would also be delicious served on top of a white chocolate panna cotta, or with coconut ice cream and diced fresh mango.

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