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Kiwi, mint and lime granita recipe
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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
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)
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
830kj
195kcal
10%
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Fat
1g
1%
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Saturates
0g
0%
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Sugars
48g
53%
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Salt
0g
0%
of the reference intake
Carbohydrate 48.6g
Protein 1.5g
Fibre 3.2g
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, mint and 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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