Tangy Passionfruit Granita (Printable Version)

Tangy passionfruit ice with crystalline texture, offering vibrant tropical flavor perfect for warm summer days.

# What You'll Need:

→ Fruit

01 - 1 cup passionfruit pulp with seeds, about 8 to 10 passionfruits

→ Sweetener

02 - 1/2 cup granulated sugar

→ Liquid

03 - 1 1/2 cups cold water

→ Citrus

04 - 2 tablespoons fresh lime juice

# Steps to Follow:

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.

# Additional Tips::

01 -
  • It's naturally vegan and gluten-free, so you can serve it to almost anyone without apologies or substitutions.
  • The scraping ritual is oddly meditative—fork in hand, transforming liquid into crystalline flakes feels almost magical.
  • Passionfruit's tartness means it's sophisticated enough for dinner parties yet simple enough to make on a whim.
02 -
  • Timing matters more than perfection—if you scrape every 45 minutes instead of every 30, you'll still have granita, just slightly less fluffy, and honestly, it's still delicious.
  • The shallow dish is non-negotiable; a deep container freezes unevenly and you end up with chunks instead of flakes.
03 -
  • Don't walk away during those first two hours of freezing; the more attentive you are with scraping, the finer your crystals become and the better the final texture.
  • If you forget and it freezes solid, don't panic—just let it sit on the counter for 10 minutes until it's slightly soft, then scrape it hard and serve it as a slightly denser but still delicious granita.
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