Adam brings his youghurt to the thickness of double cream for a velvety contrast to the icy, crisp granita.






Skill level

Average: 2.2 (13 votes)


  • 110 g (½ cup) sugar
  • 1 Granny Smith apple, quartered
  • small handful baby spinach leaves
  • 2 limes, juiced
  • 1 tsp Amaretto, or ¼ tsp natural almond extract
  • 1 litre thick unsweetened yoghurt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time: 4 hours

  1. Place the sugar and 500 ml (2 cups) water in a saucepan and bring to a simmer, stirring until the sugar is completely dissolved. Transfer to a blender, add the apple, spinach, lime juice and Amaretto. Blend to a smooth liquid and place in a shallow tray. Freeze for 4 hours, scraping with a fork every 30 minutes to form a firm granita.
  2. Meanwhile, for the thick yoghurt, place the yoghurt in a sieve lined with muslin over a bowl and refrigerate for about 3 hours or until the yoghurt is about the thickness of double cream.
  3. Spoon the yoghurt into a bowl and add the granita to the side. Serve immediately.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.