INGREDIENTS

• 500 ml of passion fruit nectar
• 3-4 stalks of mint
• 50 ml lime juice
• Zest from an organic lime
• 2 passion fruit

Also needed:

• 2 ice cube molds (capacity of each 200 ml)

HOW TO MAKE IT

1. The evening before, pour 400 ml of passion fruit nectar into the ice cube molds and freeze overnight, or for at least 8 hours.
2. To prepare the granita, wash the mint and shake dry. Remove the leaves and set aside a small leaf for the garnish. Chop the remaining leaves into thin strips. Take the passion fruit ice cubes out of the freezer and remove from the mold.
3. Add the ingredients to the blender in the following order: The remaining 100 ml of passion fruit juice, lime juice, lime zest, and passion fruit ice cubes.
4. Put on the lid and press the ice cube program. When finished, open the lid, push the pieces together with a spoon and repeat the program one more time.
5. Activate the ice cream program. As needed, you can stop the program one to two times and push the mixture together in the container again. At the end of the mixing process the mixture should not contain any large chunks.
6. Divide the granita into small glasses, top with the scraped out passion fruit and serve garnished with the remaining mint leaves.

Top tip:

The more liquid juice you add, the easier it will be to mix the granita. A mixture of passion fruit and mango also tastes great.