• 11 Aug - 17 Aug, 2018
  • Mag The Weekly
  • Cookery


· 2 cups sugar

· ½ cup lime juice, freshly squeezed and sieved

· Pinch of salt

· Green colour (or any other colour)


Mix the sugar, salt and five cups of water in a pan and bring it to a boil. Give it about four to five minutes from the point when it starts boiling, then switch off. Let this syrup cool down, then add your freshly squeezed lime juice and a few drops of colour. Mix together well, then pour it into a dish. Cover and freeze it for a little while until it starts to set. Remove the dish and, using a fork, scrape everything until it looks like crumbs, then cover and put the dish back. Again, in a couple hours or so later, remove the dish and scrape it up once more and cover and return into the freezer. This process will give your granita that slushy, icy crumbly look and texture. Whenever you are ready to have it, scrape it up quickly again using a fork, then serve and garnish with mint or lime slices.