Rachel Allen's Passion Fruit and Orange Granita

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. 


Serves 8-10


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

to cool.


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.