This is perfect served after a long summer lunch or al fresco dinner when
you feel like something really fresh-tasting but not too filling. Use
passion fruit that are nice and ripe and full of flavour. You can tell
whether they are ripe as the skins will be a bit wrinkled.
150g (5oz) caster sugar
1 tbsp lemon juice
8 passion fruit
500ml (18fl oz) freshly
squeezed and sieved orange
juice (from about 5 large
8–10 wide champagne glasses or dessert bowls to serve
First make the syrup. Fill a saucepan with 150ml (5fl oz) of water
and add the sugar and lemon juice. Place on a low heat and stir
until the sugar has dissolved. Increase the heat and bring to the
boil. Allow to boil for 3 minutes, then take off the heat and leave
Meanwhile, cut each passion fruit in half and scoop out the pulp
and seeds into a sieve placed over a bowl. Use a spoon to press the
pulp against the sieve and extract as much juice as possible,
remembering to scrape underneath the sieve too. Put the seeds to
one side for use later.
In a large bowl, mix together the passion fruit juice and 2
tablespoons of the seeds (or you can leave the seeds out, if you
prefer, just using a few for decoration). Add the orange juice and
the syrup and stir to mix. Pour the mixture into an air-tight
plastic container and put the lid on.
Place in the freezer for 2–3 hours or until it begins to set around
the edges, then, using a fork, stir to break up the frozen crystals.
Put the lid back on and continue to freeze for a further hour.
Remove from the freezer and stir again, then freeze for another
hour, remove and stir one final time. At this point you can leave
the granita to freeze completely overnight.
Serve in pretty glasses or champagne flutes, depending on the
occasion, and with a few passion fruit seeds sprinkled on top.