Italian Fruit Granita

Cook Time 20 minutes plus overnight freezing

Servings 4


400g frozen fruit (mango, banana, pineapple mix), brought out of the freezer 20 minutes before blending 

100g caster sugar plus an extra 2 tbsp

50ml lemon juice

200ml thickened cream

1 vanilla bean, seeds scraped 


Bring the 100g of caster sugar plus a ¼ of cup of water to the boil. Place into a food processor along with the fruit chunks and lemon juice. Blend until smooth.

Pour into a shallow tin and freeze overnight. 

Whisk the cream with the remaining sugar and vanilla bean to stiff peaks. 

Remove the frozen fruit from the freezer and scratch the surface with a fork to form crystal-like ice shavings. It will resemble snow. 

Serve in fruit granita in latte glasses and top with the whipped cream. 


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