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Ginger and kaffir lime granita

  • 0:10 Prep
  • 0:10 Cook
  • 8 Servings


  • 450ml water
  • 215g (1 cup) caster sugar
  • 6 fresh kaffir lime leaves
  • 4 fresh mint leaves
  • 1.5cm-piece fresh ginger, peeled, finely grated
  • 300ml fresh lemon juice
  • 1 fresh kaffir lime leaf, extra, very thinly sliced


  • 1
    Combine the water, sugar, lime leaves, mint and ginger in a small saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Reduce heat to medium and simmer, without stirring, for 2 minutes or until syrup thickens. Cover and set aside for 1 hour to cool.
  • 2
    Add the lemon juice to the syrup and stir to combine. Remove the lime leaves and mint, and discard. Pour the syrup into a square 22cm (base measurement) cake pan. Cover with foil and place in the freezer for 2 hours or until frozen around the edges.
  • 3
    Use a sturdy fork to roughly break up the frozen mixture. Cover and place in the freezer for 1 hour. Repeat 2 more times.
  • 4
    Use a sturdy fork to scrape the mixture into coarse crystals. Divide evenly among small serving glasses. Sprinkle with extra lime leaf and serve immediately.

Source: taste.com.au


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