Told you I was having a thing with passion fruit. Don't worry there's more coming too!! The simplest and one of the best ways to eat it is spooned on top of plain Greek style yogurt, but sometimes it should be a hero without anything, just a little bit of sugar and help from the freezer, and you have a super tasty, but refreshing summer dessert.Its super simple to make along with most of my other desserts, because who has that much time these days. Especially when its summer when all you want to do is be outside and socialising, reading or sunbathing. If your like me then have always wanted to make granita, but always thought you needed some fancy ice cream/sorbet maker, but you actually don't then i hope this recipe will tempt you into how easy it really is.
To separate the most amount of juice from the seeds, i blitzed the pulp quickly before sieving. I served this as a "pre" dessert, as a small pallet cleanser in between the main and dessert but you could easily serve this as a main dessert, just enlarge the serving dish and portions.
To serve as a palette cleanser i just popped a few tiny mint leaves on top, as i didn't want the extra passion fruit and coconut to over complicate the refreshing flavour. These coconut biscuits, pictured below are great served with it and my other passion fruit dessert, passion fruit posset (recipe for the biscuits is on its way!!).
Serves 10 as dessert or 20+ as a small palate cleanser
460g caster sugar
500ml passion fruit pulp, strain to make 250ml juice (around 18-24)
1250ml of water
2 tbsp lime juice
coconut milk, optional
pulp from 4 passion fruit, optional
1. Put the sugar and water together in a saucepan and stir over a medium heat until the sugar has dissolved. set aside to cool
2. Add the strained passion fruit juice and lime, stir to combine.
4. Pop in a shallow tray and into the freezer, for 2 hrs or until setting around the edges.
5. Using a fork rough up the crystals, and return to the freezer.
6. Repeat each hour, until its all frozen around 3 hrs.
7. Once frozen pop into containers, and keep in the freezer until needed.
8. to serve as a palette cleanser, top with tiny mint leaves. To serve as a dessert, spoon over the extra passion fruit and a little coconut milk.