No-Scrape Fruity Granita


Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Nothing beats an icy granita when the weather is hot. It’s the perfect showcase for sweet seasonal fruit. The traditional method of scraping every hour can be tiresome, so this is a shortcut for the same result. Just freeze it solid and then bash it up.

Prep 10 minutes freeze 4 hours


  • 150 g ( oz) caster sugar
  • 500 g (1 lb 2 oz) fruit (remove peel and big seeds before weighing)
  • 1 tbsp lime, lemon or yuzu juice

Fruit Suggestions

  • blackberry, passion fruit pulp, mango, green melon, lychee, raspberry, strawberry, kiwi, watermelon, pineapple, papaya


In a saucepan, heat 250 ml (9 fl oz) water and the sugar and boil for 5 minutes until the sugar is melted and slightly syrupy.

Pour into a container and chill until room temperature. It will take about 10 minutes in the freezer.

In a blender, combine the peeled fruit with the citrus and sugar syrup. Purée until smooth. Pour it into a large zip lock bag or alternatively pour it into a shallow tray. You may want to double bag it to make sure there are no leaks. Let it freeze completely. Try and lay the bag flat in the freezer so that it doesn’t form a large block. The thinner the layer of frozen fruit is, the easier to bash up.

When ready to serve, bash the bag with a rolling pin. You may need to pop a little hole in the bag to let out some air. Alternatively, you can chop the frozen granita into 5 cm (2 inch) pieces and blend in a food processor until it has a gravel-like texture. You will need to do it in two batches.

You can serve the granita straightaway or else freeze again in a covered container. If freezing, then press the surface with non-stick baking paper so it doesn’t become freezer burnt.