Save to Pinterest Experience a burst of tropical brightness with this Passionfruit Granita. This tangy passionfruit ice is served in crystalline layers, offering a vibrant and refreshing dessert that captures the essence of summer. It is the perfect guilt-free treat for sunny afternoons or a sophisticated palate cleanser for special occasions.
Save to Pinterest The magic of a granita lies in its unique texture—shimmering ice crystals that melt instantly on the tongue. Unlike sorbet, which is churned for smoothness, a granita is raked with a fork during the freezing process to create its signature flaky, crystalline structure that looks as beautiful as it tastes.
Ingredients
- Fruit: 1 cup (240 ml) passionfruit pulp (about 8–10 passionfruits, seeds included or strained as preferred)
- Sweetener: 1/2 cup (100 g) granulated sugar
- Liquid: 1 1/2 cups (360 ml) cold water
- Citrus: 2 tablespoons (30 ml) fresh lime juice
Instructions
- Step 1
- In a medium bowl, combine the passionfruit pulp, sugar, water, and lime juice. Stir until the sugar dissolves completely.
- Step 2
- Pour the mixture into a shallow, freezer-safe dish (such as a metal baking pan) to create a thin layer.
- Step 3
- Place the dish in the freezer for 45 minutes.
- Step 4
- After 45 minutes, use a fork to scrape and break up any ice crystals forming along the edges.
- Step 5
- 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.
- Step 6
- Serve immediately in chilled glasses or bowls, garnished with fresh passionfruit seeds or mint leaves if desired.
Zusatztipps für die Zubereitung
For the best results, use a metal pan as it helps the mixture freeze more quickly and evenly. Be diligent about the 30-minute scraping intervals; this consistent raking is what transforms the liquid into a light, snowy texture rather than a solid block of ice.
Varianten und Anpassungen
If you prefer a more intense citrus punch, feel free to add extra lime juice to taste, or substitute it with lemon juice. For a more elegant presentation, you can strain the passionfruit pulp for a smooth finish, or leave the seeds in for a rustic look and added crunch. Those looking for a more intense flavor can experiment with different ratios of pulp to water.
Serviervorschläge
To prevent the granita from melting too fast, serve it in pre-chilled glasses. For a decadent tropical twist, add a dollop of coconut whipped cream on top to provide a creamy contrast to the icy flakes. This dessert also pairs exquisitely with a chilled glass of Moscato d'Asti or Prosecco.
Save to Pinterest This Passionfruit Granita is more than just a dessert; it is a refreshing escape. With 110 calories per serving and a vibrant flavor profile, it is a sophisticated way to enjoy the bright, bold flavors of the tropics any time of the year.
Common Recipe Questions
- → What makes granita different from sorbet or ice cream?
Granita has a coarser, crystalline texture achieved by scraping ice crystals during freezing. Unlike ice cream, it contains no dairy or fat. Sorbet is smoother and churned, while granita develops its signature flaky layers through manual fork-scraping every 30 minutes.
- → Can I make this ahead of time?
Yes, prepare granita up to 2 days in advance. Keep covered tightly in the freezer. For best texture, let sit 5 minutes before serving, then scrape with a fork to refresh the crystalline structure.
- → Should I strain passionfruit seeds?
Either method works beautifully. Straining creates a smoother consistency, while keeping seeds adds visual appeal and pleasant crunch. For traditional presentation, consider straining half the pulp and leaving seeds in the remainder.
- → What beverages pair well with passionfruit granita?
Light Italian sparkling wines like Moscato d'Asti or Prosecco complement the tangy sweetness beautifully. The effervescence cuts through the icy texture while enhancing tropical passionfruit notes.
- → How do I know when the granita is properly frozen?
After 3-4 hours of freezing and scraping, the mixture should appear dry and flaky throughout. When you scrape with a fork, it should form light, crystalline mounds rather than liquid or hard chunks. Test texture—it should be scoopable but firm.
- → Can I use frozen passionfruit pulp?
Frozen passionfruit pulp works excellently when fresh isn't available. Thaw completely before combining with other ingredients. The flavor remains vibrant, making it convenient for year-round preparation.