Strawberry and passion-fruit granita
Hardly needing a recipe, this is a super-quick and easy pudding. Strawberries and passion fruit are both sweet, so you don’t need the usual piles of sugar of the average granita. The occasional crunch of the passion-fruit seed is a good addition. This has an amazingly low calorie count, coming in at 74 per portion. It’s best eaten fresh-frozen, on the day you make it, or soon thereafter.
For 6
- 800g strawberries, hulled
- 2-3 tablespoons maple syrup or caster sugar (to taste)
- 4 passion fruit
To serve
- 3 passion fruit, halved
- 175g strawberries, hulled or unhulled (I like the look of them unhulled)
Blitz the strawberries in a blender with the maple syrup (or sugar).
Put into a bowl and add the passion-fruit seeds, flesh and juice. Taste for sweetness, making sure the mix is slightly over-sweet (when frozen, the sweetness dulls a bit). The amount of sweetener added will also depend on the variety of strawberries, some are much sweeter than others.
Pour the mixture into an ice-cream maker if you have one. Freeze/churn for about 20 minutes, then pack into a plastic container and freeze for 2 hours.
If you don’t have an ice-cream maker, place the mixture in a shallow plastic container and freeze for 1 hour. Remove and fork through, mixing the frozen edge into the middle to break up the ice crystals. Repeat twice.
Before serving, allow the granita to soften in the fridge for 15 minutes.
Place a couple of scoops onto each plate, and serve a half passion fruit and a small handful of strawberries alongside.
