Tangy Passionfruit Granita

# What Goes In:

→ Fruit

01 - 1 cup passionfruit pulp, seeds included or strained (approximately 8-10 passionfruits)

→ Sweetener

02 - 1/2 cup granulated sugar

→ Liquid

03 - 1 1/2 cups cold water

→ Citrus

04 - 2 tablespoons fresh lime juice

# How to Make It:

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 this process 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 Tips:

01 -

It tastes like summer in a glass—pure, bright, and not cloyingly sweet.
You don't need an ice cream maker; just a fork and patience become your best tools.
The texture is somewhere between a frozen cocktail and shaved ice, elegant enough for guests but simple enough for Tuesday night.

02 -

The forking matters more than you'd think—skip it, and you'll end up with a solid ice block instead of those delicate crystals that make granita special.
Serve immediately after the final scrape; granita melts faster than you'd expect, so have your bowls chilled and ready.

03 -

If your passionfruits are less tart than expected, add a touch more lime juice to taste before freezing—you can't adjust it after.
A metal baking pan freezes faster and more evenly than glass, so if you're making this for the first time, reach for metal.