With the kitchen still under renovation, there isn’t really much I can do in terms of cooking. My mum has set up a makeshift kitchen, to somewhat ease the process of waiting, which I won’t even begin to talk about since it horrifies even me. Thankfully though, as with many other summer food, this granita doesn’t require much messing or blipping around to make. As long as you have electricity (or admirable biceps-triceps) to mash the fruit and some source of heat and cold, you too can have this frozen treat to make the summer heat more bearable.

Kiwi Granita (Serves 6):

[ 5 medium sized kiwis + 1 cup water + 1/3 cup sugar + 1 small handful basil leaves ] OPTIONAL: 2 tablespoons lime juice

** I intentionally made this granita a bit sour because I’d planned to serve it with the jasmine tea simple syrup - if you’d rather serve it as it is, then up the sugar to 1/2 cup and decrease (or omit) the lime juice.

Pour the water into a pan and stir in the sugar. Heat on medium until the water boils and all the sugar has dissolved. Set aside to cool.

Peel and cut the kiwi into chunks.

Using a food processor or a liquidizer, blend the sugar-water with the basil leaves and the lime juice (if using).

Add the kiwi chunks and blend until smooth.

Pour into a container, preferably one that is wide and shallow (big surface area + small volume = mixture freezes faster).

Put in the freezer. 

After 30 minutes (or longer, depending on your freezer settings), take the container out and use a fork to scrape the mixture from the outside to the inside. This will create ice crystals.

Return back to the freezer.

Repeat this step for about 5-6 times at 30-minute intervals.

If you’re not serving it straightaway, then cover the container with a piece of cling film and freeze overnight.

Jasmine Tea Simple Syrup:

[ Equal parts of hot water and sugar (I used 1 cup of water + 1 cup of sugar) + 1 tablespoon Jasmine tea leaves ]

Brew the tea in the hot water

Strain it into a saucepan and add in the sugar. 

Heat over medium heat until all the sugar dissolves. Set aside to cool completely before using.

Assembly:

Put 1-2 scoops of granita into a serving glass. Decorate with mint leaves, young basil leaves or lime leaves.

Pour 1 tablespoon (more or less, depending on your preference) of jasmine tea syrup, just before serving.

**You can chill the serving glass or bowl in the freezer before serving, but you don’t have to. Freezing the container just ensures the crystals at the bottom of the glass won’t melt.

Enjoy!