Recipe by Angela Ridge
Granadilla and guava granita
- 100g (½ cup) sugar
- 250ml (1 cup) water
- 500ml (2 cups) guava juice
- 250ml (1 cup) granadilla pulp
- zest of 2 limes
- juice of 1 lime
Place the sugar and water into a small pot and heat gently on medium heat until the sugar has just dissolved.
Mix together the guava juice, granadilla pulp, lime zest and juice. When cool, add the sugar syrup.
Pour the mixture into a shallow 20cm x 30cm baking tray and place in the freezer for a minimum of 12 hours or preferably overnight.
During the freezing process, remove the granita from the freezer twice and scrape the surface with a fork to form ice crystals. Carefully scoop the granite into chilled glasses or small bowls and serve.