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Raspberry & lime granita with coconut cream

  • 0:10 Prep
  • 0:05 Cook
  • 6 Servings


  • 500ml (2 cups) water
  • 215g (1 cup) caster sugar
  • 2 x 120g punnets raspberries
  • 2 limes, rind finely grated
  • 80ml (1/3 cup) coconut cream


  • 1
    Place a shallow 26 x 16cm metal slice pan in the freezer to chill.
  • 2
    Meanwhile, stir the water and sugar in a small saucepan over medium-high heat for 5 minutes or until the sugar dissolves. Set aside to cool completely.
  • 3
    Pour the sugar mixture into the pan. Place in the freezer for 4-5 hours or until firm. Use a fork to scrape the mixture into coarse crystals.
  • 4
    Coarsely mash the raspberries and stir in the lime rind. Fold into the granita mixture. Place in the freezer for 2 hours or until firm. Use a fork to scrape into coarse crystals. Divide among serving bowls and drizzle over the coconut cream.

Source: taste.com.au


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