Prickly pear granita

Prickly pear granita

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
150g caster sugar
500ml cold water
1 fresh bay leaf
16 prickly pears, peeled and chopped

Method

  1. Place 150g caster sugar and 500ml cold water in a saucepan over a medium heat. Heat, stirring, until the sugar dissolves, for about 5–7 minutes, then add 1 fresh bay leaf. Take off the heat and allow to infuse for 20 minutes.
  2. Strain the syrup into a bowl, discarding the bay leaf. Place 16 prickly pears, peeled and chopped, in a food processor or blender and blend until smooth. Strain into another bowl, discarding any seeds. There should be about 600ml of prickly pear juice. Combine the sugar syrup and prickly pear juice, stirring well.

Note

  • Then transfer to a shallow metal tray and place in the freezer for about 2 hours, or until ice crystals begin to form. Scrape and stir the mixture with a fork, breaking up any icy lumps.

    Continue freezing, scraping the mixture with the fork every half hour for about 3 hours, or until frozen but with a soft, grainy texture. Each granita will keep for up to 2 days in the freezer.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again