Serves 2
Ingredients
5 cups pineapple juice
1/3 castor sugar
1 lemongrass, chopped (white part only)
2 passionfruit, plus extra to serve
1 can Coco Vodka
Method
1 In a large saucepan, combine pineapple juice, castor sugar and lemon grass. Cook over high heat for 10-12mins.
2 Allow to cool and strain, discarding solids.
3 Stir in passionfruit and pour into a 20 x 30cm slice tray.
4 Place into the freezer for 12 hours or until set.
5 Using a fork, scrap granita until light and fluffy.
6 Return to freezer until ready to use.
To serve. Divide remaining juice between glasses top with granita and Coco Vodka.
Photography: Noel McLaughlin Recipe and styling: Amber De Florio
Art Direction: Anne Marie Cummins