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Kiwi, mint and lime granita

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

  • Serves 6
  • 2 mins to prepare and 8 mins to cook, plus freezing
  • 195 calories / serving

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)

Each serving contains

  • Energy

    830kj
    195kcal     10%

  • Fat

    1g 1%

  • Saturates

    0g 0%

  • Sugars

    48g 53%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 48.6g Protein 1.5g Fibre 3.2g

Method

  1. 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.
  2. 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.
  3. 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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