Indian · Dessert
Pudina Mint Granita
A fiery-cool Indian-style granita built on the classic street pudina sherbet template: fresh mint, lime, ginger and a crack of black pepper frozen and forked into loose, glittering ice crystals. Served by the spoonful, it is less a dessert than a jolt of green heat-relief, the kind hawked from steel carts on the hottest afternoons of the Indian summer.
$0
10 minsPrep
5 minsCook
255 minsTotal
EasyLevel
Nutrition per serving
69Calories
0.3gProtein
0.1gFat
17.8gCarbs
16.2gSugar
0.5gFiber
99mgSodium
0mgChol
0gSat Fat
57mgPotassium
14mgCalcium
0.3mgIron
0mcgVitamin B12
4.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mojito
local
Lassi
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Bring the water and sugar to a gentle simmer in a small saucepan, stirring until the sugar fully dissolves, about 2 minutes, then remove from heat.
2
Crush the mint leaves lightly with the back of a spoon and steep them in the hot sugar syrup for 10 minutes to infuse.
3
Strain out the mint leaves, pressing to extract all the green flavour, then stir in the lime juice, grated ginger juice, cracked black pepper and salt.
4
Taste and adjust the sweet-tart-spice balance, then pour the mixture into a shallow tray or tub (about 350ml capacity) in a layer no more than 2cm deep.
5
Freeze for 1 hour, then scrape the surface thoroughly with a fork to break up the forming ice crystals.
6
Return to the freezer and repeat the forking/scraping every 30-45 minutes for a further 3 hours, until the mixture is a light, fluffy mass of fine ice flakes with no solid block remaining.
7
Scrape the finished granita into chilled glasses or bowls and serve immediately with a spoon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g200g Water, cold
- 32g32g Sugar White
- 12g12g Mint, leaves, crushed
- 18g18g Lime Juice, freshly squeezed
- 4g4g Ginger Fresh, grated, juice extracted
- 0.5g0.5g Black Pepper, freshly cracked, pinch
- 0.5g0.5g Salt, pinch
