To make the tastiest and most colorful granita, be sure to select kiwifruits that are tender and soft to the touch. They’ll have the most vibrant green flesh and the fullest, most tropically tinged flavor.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
2 pounds (1 kg) ripe kiwifruits (about 10 to 15 kiwi)
1 1/3 cups (330 ml) water
3/4 cup (150 g) sugar
Preparation
Step 1
Peel the kiwifruits and remove the tough nubbins just inside the stem ends. Cut the kiwifruits into small pieces and purée in a blender or food processor with the water and sugar until smooth. Freeze according to the instructions for freezing granita on page 145.
Perfect Pairing
Step 2
Serve Kiwifruit Granita with Tangerine Sorbet (page 119).
