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Kiwi, mint and lime granita recipe

5 ratings

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
Vegetarian
Gluten-free

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

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

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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