This zesty granita is a refreshing dessert for the hot Australian summer.
- Place sugar, water and liquid glucose in a small saucepan. Cook, stirring, over high heat until sugar dissolves and mixture boils. Boil for a further 10 seconds, then remove from heat. Allow to cool.
- Place two 20 x 30cm shallow metal trays in the freezer. Place sugar syrup and 1 cup water in a small saucepan and bring to a simmer over medium heat. Place 2 cups kaffir lime leaves in a heatproof bowl. Pour sugar syrup mixture over then set aside to cool to room temperature, to allow flavours to infuse.
- Blend kaffir lime leaf syrup in a blender for 10-20 seconds. Strain mixture through a fine sieve into a bowl. Add lime juice, rind and 3 1/2 cups water. Return 1 cup mixture to blender. Add remaining lime leaves and blend until smooth. Add to remaining mixture. Pour into chilled trays. Freeze 4 hours or until partially set.
- Using a fork, break frozen mixture up until it is quite slushy. Return mixture to freezer and repeat flaking process after 2 hours (at this stage tiny ice flakes should have formed). Return to freezer for a further 2 hours then repeat flaking process. Just before serving, repeat flaking process for the final time.
- Serve spoonfuls in chilled glasses.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set