Tangy Passionfruit Granita Chill (Print Version)

Vibrant passionfruit and lime layers frozen into a crystalline, refreshing icy treat perfect for warm weather.

# Components:

→ Fruit

01 - 1 cup passionfruit pulp, with seeds included or strained as preferred

→ Sweetener

02 - 1/2 cup granulated sugar

→ Liquid

03 - 1 1/2 cups cold water

→ Citrus

04 - 2 tablespoons fresh lime juice

# Directions:

01 - In a medium bowl, combine the passionfruit pulp, sugar, water, and lime juice. Stir until the sugar dissolves completely.
02 - Pour the mixture into a shallow, freezer-safe dish such as a metal baking pan to create a thin layer.
03 - Place the dish in the freezer for 45 minutes.
04 - After 45 minutes, use a fork to scrape and break up any ice crystals forming along the edges.
05 - 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.
06 - Serve immediately in chilled glasses or bowls, garnished with fresh passionfruit seeds or mint leaves if desired.

# Expert Advice:

01 -
  • It requires virtually no cooking skill, just the willingness to scrape a fork across a pan a handful of times over a few hours.
  • The texture is unlike anything else—not quite ice cream, not quite sorbet, but somehow more refreshing than both.
  • You can make it with ingredients you probably already have, and it's naturally vegan, gluten-free, and dairy-free without feeling like a compromise.
02 -
  • The scraping schedule is non-negotiable if you want that signature granita texture; if you forget and let it freeze solid, you'll end up with a passionfruit popsicle instead of fluffy crystals.
  • Metal pans freeze much faster and more evenly than glass, which means you'll get better crystallization and need less total freezing time.
03 -
  • If you're short on time, you can use high-quality passionfruit juice or passion fruit concentrate, though the flavor won't have quite the same vibrancy as fresh fruit.
  • The fork-scraping method works best if you use a sturdy fork and don't overthink it; rough, jagged crystals are what you're after, not smooth ice.
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