Ingredients3 limes, zest finely grated & juiced (approximately 1/ 2 cup (125 ml) juice
4 cm knob ginger, peeled & finely grated
3/ 4 cup (180 ml) water
2 1/ 4 cups (560 ml) coconut water
1/ 3 cup (80 ml) TBC hydration liquid
3/ 4 cup (180 ml) coconut cream
1/ 3 cup (30 g) coconut flakes, lightly toasted
edible flowers, to decorate (optional)
MethodCombine the lime zest, ginger and water in a small saucepan and set over medium heat. Simmer for 10 minutes, or until reduced by half. Set aside for 10 minutes to cool slightly.
Strain the infused ginger and lime water through a sieve lined with muslin cloth into a medium bowl. Gather up the edges to form a bundle and squeeze to extract all of the liquid and flavour.
Add the lime juice, coconut water and TBC hydration liquid and stir to combine.
Pour into a small shallow tray.
Freeze for 1–2 hours, until frozen around the edges. Remove from the freezer and mix in the frozen edges. Return to the freezer.
Remove the mixture from the freezer every 30 minutes or so and mix it up. Once all of the liquid begins to freeze use a fork to drag and scrape the mixture and break it up into small ice crystals. Repeat this over 3 hours, or until mixture is fully frozen into delicate ice crystals.
To serve, scoop into serving glasses or bowls. Drizzle with coconut cream and scatter with toasted coconut and/or edible flowers to garnish.
Granita can be stored in an airtight container in the freezer for up to 3 months.