• For Mango Granita:
• 1 cup ripe mango pulp
• 1/4th cup castor sugar
• 1.5 cups water
• 2 tablespoon lime juice
• Some fine grated ginger, about ½ teaspoon
• For Apricot Granita:
• 1 cup ripe Apricots, peel ,remove the pits and cut to small pieces
• 1/3rd cup castor sugar
• 1.25 cups water
• 1 tablespoon lime juice
• A spring of mint to garnish.

Mango Granita:
Mix all ingredients except lime juice in a sauce pan and place over heat.

Continuously stir and heat till the sugar completely dissolves, then add lime juice and remove off the heat.

Allow to cool down to room temperature, and then blend the mixture using a blender.

Now sieve the mixture into a flat bottom dish, preferably a metal dish, though a flat bottom glass dish is also okay.

Refrigerate in your freezer for 30 minutes to an hour, till its set, adjust time according to your freezer temperature for in a blast freezer only 15 minutes is enough.

Once set, use a fork and scrap off and refreeze, repeat the process once more. The third time simply scrap off and scoop the flakes into a Martini glass, top up with a spring of mint and serve chilled.

Apricot Granita:
The process remains almost same as above, except only:
In step 1 do simmer cook the mixture for a little longer till the apricot pulp softens.

And for garnish I’ve used two thin slices of the fresh apricot along with the spring of mint.

Also, do remember there’s no ginger in apricot granita , they don’t go well together.

by Pak101.com (few years ago!) / 1320 views