This is perfect served after a long summer lunch or al fresco dinner when you feel like something really fresh, but not too filling. Use passionfruit that are nice and ripe and full of flavour. You can tell whether they are ripe as the skins will be a bit wrinkled.
150g (5oz) caster sugar
1 tbsp lemon juice
500ml (18fl oz) freshly squeezed and sieved orange juice (from about 5 large oranges)
8-10 wide champagne glasses or dessert bowls
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.
First make the syrup. Fill a saucepan with 150ml (5fl oz) of water and add the sugar and lemon juice. Place over low heat and stir until the sugar has dissolved. Increase the heat and bring to the boil. Allow to boil for 3 minutes, then take off the heat and leave to cool.
Meanwhile, cut each passionfruit in half and scoop out the pulp and seeds into a sieve placed over a bowl. Use a spoon to press the pulp against the sieve and extract as much juice as possible, remembering to scrape underneath the sieve too. Put the seeds to one side for use later.
In a large bowl, mix together the passion fruit juice and 2 tablespoons of the seeds (or you can leave the seeds out, if you prefer, just using a few for decoration). Add the orange juice and the syrup and stir to mix. Pour the mixture into an air-tight plastic container and cover with lid.
Place in the freezer for 2-3 hours or until it begins to set around the edges. Using a fork, stir to break up the frozen crystals. Put the lid back on and continue to freeze for a further hour. Remove from the freezer and stir again, then freeze for another hour, remove and stir one final time. At this point, you can leave the granita to freeze completely overnight.
Serve in pretty glasses or champagne flutes, with a few passionfruit seeds sprinkled on top.