food, Recipes

Coconut and Orange Granita with Fresh Mint

Toby Murphy


160g sugar ½ cup water 1×400ml tin coconut milk juice and zest of a lime 6–8 oranges, juiced fresh mint, to serve


For the coconut granita, place 80g of the sugar and the water in a saucepan and bring to a simmer over a low heat until the sugar has dissolved. Remove from the heat. Pour the sugar syrup into a mixing bowl and whisk in the coconut milk and lime juice and zest until combined. Pour the mixture into a baking tray. Freeze for an hour. Using a fork, scrape the ice from the sides to the centre to fluff it up. Return to the freezer for another hour. Similarly combine ¼ of the orange juice and the remaining sugar in a saucepan, and stir to dissolve the sugar over a medium heat for a minute. Remove from the heat and add the remaining orange juice. Pour into a tray, freeze and scrape every 30 minutes until the mixture consists of light and fluffy ice crystals. Serve layered in glasses topped with fragrant fresh mint and eat immediately. SERVES 4 Originally published in HL September 2014