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This is perfect served after a long summer lunch or al fresco dinner when you feel like something really fresh-tasting but not too filling. Use passionfruit that are nice and ripe and full of flavour. You can tell whether they are ripe as the skins will be a bit wrinkled. Demonstrated at the 2011 Melbourne Food and Wine Festival.
First make the syrup. Fill a saucepan with 150ml of water and add the sugar and lemon juice. Place on a low heat and stir until the sugar as dissolved. Increase the heat and bring to the boil. Boil for 3 minutes, take off the heat and leave to cool.
Meanwhile, cut each passionfruit in half and scoop out the pulp and seeds into a sieve placed over a bowl. Use a spoon to press the pulp against the sieve and extract as much juice as possible, remembering to scrape underneath the sieve too. Put the seeds to one side for later use.
In a large bowl, mix together the passionfruit juice and 2 tablespoons of the seeds (or you can leave the seeds out, if you prefer, just using a few for decoration). Add the orange juice and the syrup and stir to mix. Pour the mixture into an air-tight plastic container and put the lid on.
Place in the freezer for 2–3 hours or until it begins to set around the edges, then, using a fork, stir to break up the frozen crystals. Put the lid back on and continue to freeze for a further hour. Remove from the freezer and stir again, then freeze for another hour, remove and stir one final time. At this point you can leave the granita to freeze completely overnight.
Serve in pretty glasses or champagne flutes, depending on the occasion, with a few passionfruit seeds sprinkled on top.
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