Sweet
Orange, guava and mint granita
Spring for who? We slipped right into summer while no one was looking — this is my answer to a 30-degree week: sunshine-orange granita with pink guava and cool mint, raked from the freezer.
Rake with a fork every 30 minutes for the first few hours — that is what makes the light, flaky crystals. If it freezes rock hard, five minutes on the counter brings it right back.
Method
- 01
Make a mint-infused syrup: combine the sugar, water, salt and mint leaves in a small saucepan over medium heat. Stir until the sugar has dissolved, simmer 2 minutes, then take off the heat and let it steep as it cools. Strain out the mint.
- 02
Stir the orange juice and guava juice into the cooled syrup. Taste — if your guavas are sharp add a spoon more sugar; if they are honey-sweet, a squeeze more orange.
- 03
Pour into a wide, shallow dish. The shallower the layer, the faster it freezes and the easier the raking.
- 04
Freeze for 30 minutes, then rake the surface with a fork to break up the ice crystals. Repeat every 30 minutes for 2–3 hours, until you have a heap of fluffy sunset-coloured granita.
- 05
Spoon into chilled glasses, top with a mint sprig, and eat immediately — granita waits for no one, especially in a 30-degree week.
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