Achacha Granita



  • 4 cups Achacha skin infusion
  • 1⁄2 cup Achacha pulp
  • 1⁄2 teaspoon powdered ginger
  • 1⁄2 sugar syrup

Blend strained skin infusion, pulp and ginger powder and strain.
Add sugar syrup.
Place in shallow metal cake tin. After 3⁄4 hour fork the frozen parts into the more liquid parts. Repeat this every 30 minutes until the Granita is grainy and aerated.
Serve within hours in glasses garnished sparingly with very finely chopped mint.
Seal remaining Granita in a covered plastic container for later use.