Prickly Pear and Ginger Granita
a vibrant pink icy dessert
Servings: 4 people
Ingredients
- 250 g prickly pear flesh (4-5 fruits)
- 4 cm piece fresh ginger, peeled and grated
- 1 tbsp lemon juice (about 1/2 lemon)
- 150 g white sugar
- 150 ml water
Instructions
- To make the sugar syrup, add the sugar, water and grated ginger to a small saucepan, then stir over a medium heat until all the sugar has dissolved. See aside to cool while you prepare the prickly pears.
- Wear gloves to prepare the prickly pears. Even with spines removed, there are tiny hairy barbs on the outside, which are not pleasant when embedded in your skin. Cut the ends off the fruit, then slice into quarter lengthways. Then either peel the skin off or slice it out with a small paring knife.
- Puree the sugar syrup with the prickly pear flesh and lemon juice in a blender.
- Strain the puree through a sieve into a bowl. Taste it, and add more lemon juice if required.
- Pour the mixture into a lamington tin, cover with foil and put in the freezer.
- After an hour, take out the granita and flake it with a fork. Repeat the process a couple of times. Take the granita out of the freezer about 10 minutes before serving and flake it again with a fork. Serve the granita in bowls or glasses.