Kiwi, mint and lime granita recipe
This Italian-inspired dessert makes the most of this season’s seed-packed, sweet-fleshed, vibrant kiwis. Blended with a spicy ginger syrup, fragrant mint and zingy lime, this refreshing frozen pud is sure to impress. You can also serve it with a spoonful of Greek yogurt for a creamy contrast to this easy dessert.
See method- Serves 6
- 2 mins to prepare and 8 mins to cook, plus freezing
- 195 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 200g caster sugar
- 50g (2oz) piece ginger, sliced
- 10 kiwis, plus 2 extra, sliced, for serving
- 10 fresh mint leaves
- 2 limes, juiced
- Greek yogurt, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 830kJ 195.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 48g
of the Reference intake
Carbohydrate 48.6gProtein 1.5gFibre 3.2g
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Method
- Put the sugar and ginger in a pan with 400ml (2/3pt) water. Bring to the boil, then simmer for 8 minutes over a low heat until syrupy. Remove from the heat and discard the ginger. Leave to cool a little, then chill until cold.
- In a blender or food processor, whizz the kiwis, mintand lime juice until smooth. Combine with the cold sugar syrup, then pour into a shallow, freezer-proof container and freeze for 1 hour.
- Using a fork, break up the ice crystals and return to the freezer. Mix with a fork every 30 minutes until it reaches a gravel-like consistency. To serve, spoon into glasses and garnish with the extra kiwi slices and a spoonful of Greek yogurt, if you like.
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