Passiona granita jellies


Who didn't love Passiona as a kid? Celebrate the beloved passionfruit-flavoured soft drink with this dessert of sparkling passionfruit jelly topped with passionfruit granita. Begin this recipe a day ahead to set the jelly.

You'll need

250 ml (1 cup) strained passionfruit juice (see note) 200 gm caster sugar 3 titanium-strength gelatine leaves, softened in cold water 500 ml (2 cups) soda water   Passionfruit granita 100 gm caster sugar 225 ml strained passionfruit juice (see note) 150 ml lime juice (from about 5 limes), or to taste

Method

  • 01
  • For passionfruit granita, chill a wide, shallow tray in the freezer. Bring sugar and 250ml water to the boil in a saucepan, stirring to dissolve sugar, then pour into a bowl set over a bowl of ice and stir until chilled (4-5 minutes). Stir in passionfruit juice and lime juice, adding extra lime juice to taste. Pour into chilled tray and freeze, scraping occasionally with a fork to form ice crystals, until frozen (6 hours or overnight).
  • 02
  • To make the passionfruit jellies, stir passionfruit juice and sugar in a saucepan over high heat until sugar dissolves, then reduce heat to medium-high and simmer until reduced to 300ml (6-12 minutes). Squeeze excess water from gelatine, add to syrup, stir to dissolve, then remove from heat and leave to cool, stirring occasionally (20-30 minutes). Stir in soda water and wait for bubbles to reduce to a thin film on top (a small amount is okay). Divide mixture among six 250ml-glasses and chill until set (4 hours or overnight).
  • 03
  • To serve, fluff up granita with a fork and spoon onto jellies.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Additional Notes

To make passionfruit juice, blend passionfruit pulp in a food processor to crack seeds, then strain through a fine sieve. Reserve a few whole seeds to stir into the granita. Twenty large juicy passionfruit will yield about 250ml (1 cup) of juice.

Featured in

Nov 2017

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