Coconut, Lime and Mint Granita


Preparation info

  • Difficulty


  • Serves


    , In Small Martini Glasses

Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

As the travellers set out into the China Seas on the graceful Tankadere, they are nearly halfway through their journey and moving swiftly towards Japan. A refreshing granita to lift travel-weary spirits is in order, and Tiddly is the Queen of the Granita-makers.


  • 200g/7oz golden caster sugar
  • 500ml/17fl oz water
  • 4 limes, washed well
  • 200ml/7fl oz coconut milk
  • A bunch of fresh mint, leaves picked


Put the sugar and water into a large pan and warm gently until the sugar has dissolved. When you have reached this point, add the zest of 2 of the limes and the juice of all 4.

Turn off the heat and allow the liquid to cool a little, then carefully pour into a liquidizer (or use a stick blender). Add the coconut milk and mint leaves and blitz until smooth.

Pour the liquid into a shallow dish — a metal dish is best if you have one — and put it into the freezer. After 2 hours, take the granita out and rake through the surface of the ice using a fork, working from the outside in, until you have a tray of light, fluffy ice-flakes, a little paler in colour than when frozen solid.

Pop the granita back into the freezer for an hour, then serve in shallow dishes or glasses with pretty leaves of bright green mint on top.