youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Pisang Ambon Granita

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Banana liqueur granita.

Banana liqueur granita.

Ingredients

Serves: 4

Metric Cups
  • 300 millilitres water
  • 100 millilitres pisang ambon liqueur (a tropical fruit, banana and herb liqueur)
  • 150 grams caster sugar (superfine or granulated sugar may be substituted)
  • ½ lime (or lemon, juice only)
  • 11 fluid ounce water
  • 4 fluid ounce pisang ambon liqueur (a tropical fruit, banana and herb liqueur)
  • 5⅓ ounces superfine sugar (superfine or granulated sugar may be substituted)
  • ½ lime (or lemon, juice only)

Method

Pisang Ambon Granita is a community recipe submitted by ronaldus and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a saucepan bring the water and the sugar together to a boil and let it cook softly (simmer) for 5 minutes.
  • Remove from heat and mix the liqueur and the juice of a half lemon (or lime) through it and set it completely in a cold-water-bath.
  • When the mixture is sufficiently cooled down, place it in a puddle sign box (container for freezing) and place in the freezer. Let granita set in freezer for 4 hours.
  • Each half hour remove the granita from the freezer and mix well with a fork, to prevent ice crystals.
  • After 4 hours in the freezer, the granita is ready. Keep the granita in the freezer until ready to serve. Source: Ronny Henri Szostek
  • In a saucepan bring the water and the sugar together to a boil and let it cook softly (simmer) for 5 minutes.
  • Remove from heat and mix the liqueur and the juice of a half lemon (or lime) through it and set it completely in a cold-water-bath.
  • When the mixture is sufficiently cooled down, place it in a puddle sign box (container for freezing) and place in the freezer. Let granita set in freezer for 4 hours.
  • Each half hour remove the granita from the freezer and mix well with a fork, to prevent ice crystals.
  • After 4 hours in the freezer, the granita is ready. Keep the granita in the freezer until ready to serve. Source: Ronny Henri Szostek
  • Tell us what you think