80g (¹⁄³ cup) lime juice
55g (¼ cup) raw sugar (see Tip)
8 Kaffir lime leaves, 2 leaves finely sliced
300g ice cubes1 Place lime juice, sugar and 6 of the
unsliced Kaffir lime leaves into a saucepan
and stir until combined. Simmer over a
medium heat, stirring occasionally, for
about 5 minutes or until reduced slightly.
2 Remove from heat and set aside to
infuse and cool for 20 minutes.
3 Strain infused syrup into a food
processor or high-powered blender. Add
ice cubes and remaining sliced Kaffir lime
leaves, and process until smooth and limeleaves are finely chopped. If needed,
pause processing to scrape down
sides with a spatula.(^4) Serve immediately or, if too soft
for your liking, transfer granita into a
freezable container and freeze until
desired consistency is achieved.
TIP If you have a stevia plant growing
in your garden (available from some plant
nurseries), you might like to add 10–15
leaves to the granita and reduce the
sugar (to taste). Add fresh or dried stevia
leaves along with the whole Kaffir lime
leaves, then strain as per the recipe. A
I have a Kaffir lime tree growing in
my garden, so I love to find any
excuse to use its flavoursome
leaves. On a warm evening, this
granita makes the perfect,
refreshing end to a spicy meal.
Serves 4
Prep time 30 mins
Cooking time 5 mins
Equipment Saucepan; strainer;
food procesor or high-powered
blender; spatula; freezable container
KAFFIR LIME GRANITA
600g fresh pineapple flesh (core
removed), cut into pieces (approx. 3cm)
1 lime, grated zest (no white pith) and juice
(^1) Place pineapple pieces into
a freezable container and freeze for 2–3
hours, or until partially frozen.
(^2) Combine partially frozen pineapple,
lime juice and half of the grated zest in
a food processor or high-powered
blender, and process until smooth and
creamy. If needed, pause processing
to scrape down sides with a spatula.
(^3) Serve immediately, sprinkled with
remaining zest, or if too soft for your liking,
transfer into a freezable container and
place in the freezer until desired
consistency is achieved.
TIP Pineapples vary in sweetness
according to their ripeness. If you
like a sweeter sorbet, simply add
2–4 teaspoons of honey.
NUTRITIONAL NOTE Despite being
on the sweeter side of the fruit spectrum,
pineapple still has great nutrition
credentials. Gram for gram, it has less
than half the calories of banana and
30 per cent less sugar, plus four times
the vitamin C.
This two-ingredient sorbet is so
deliciously fresh and summery. If
your pineapple pieces have frozen
solid, they’ll be too difficult to
blend, so leave them out to partially
thaw. The icier your pineapple, the
paler your sorbet will be.
Serves 4
Prep time 10 mins + 2–3 hours
freezing time
Equipment Freezable container;
food processor or high-powered
blender; spatula
PINEAPPLE LIME SORBET
40g (2 tbsp) raw sugar
400g (400ml) milk
125g (½ cup) pouring (pure) cream
4 egg yolks
60g (2 tbsp) honey
2 tbsp culinary dried lavender (see Tip)
1 Combine all ingredients in a
heavy-based saucepan and stir until
combined. Cook over low-medium heat
(do not boil), stirring, for 20 minutes or until
thickened slightly. Transfer mixture into a
heat-proof jug and set aside for 10 minutes
to infuse, gently stirring occasionally.
2 Strain mixture into ice cube trays.
Freeze overnight or until frozen solid.
3 Place frozen cubes in a food
processor or high-powered blender and
process until smooth and creamy.
If needed, pause processing to
scrape down sides with a spatula.
(^4) Serve immediately or, if ice cream
is too soft for your liking, transfer into
a freezable container and place in freezer
until desired consistency is achieved.
TIP Culinary dried lavender can be
purchased from some specialty food
shops and gourmet grocers. A sweet
and fragrant variety of lavender (such
as Lavandula angustifolia) is generally
selected for culinary use, so if you have
lavender growing in your garden, it
may not be suitable.
This could quite possibly be my
all-time favourite ice cream. The
delicate lavender with the fragrant
honey is a magical combination.
Serves 4
Prep time 35 mins
Cooking time 20 mins
Equipment Saucepan; heat-proof
jug; strainer; ice cube trays; food
processor or high-powered blender;
spatula; freezable container
LAVENDER HONEY ICE CREAM
VEG V DF EF NF GF
VEG V DF EF NF GF
VEG NF GF
real living
EAT