Prickly pears are the delightfully sweet fruit of flat-stemmed cacti. The thorns are usually removed before the fruit is sold but it’s still a good idea to wear thick gloves while handling unpeeled fruit. Spinneys sources prickly pears from Lebanon
| Created by | Spinneys |
| Prep time | 20 minutes |
| Freezing Time | 2 hours |
| Serves | 4 |
| Cuisine | Lebanese |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 90 |
| Fat | 0.3g |
| Protein | 2.5g |
| Carbs | 22.8g |
| Sugars | 17.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFZest and juice the citrus fruit.
Combine the sugar, water, citrus zest and juice in a small pot. Simmer for 5 minutes until the sugar has dissolved.
While wearing gloves, slice off the tops and ends of the prickly pears. Using a knife, slice down one side of the fruit. Pull the peel back from the flesh. Roughly chop the fruit.
Place the fruit in a blender along with the citrus syrup and orange blossom water. Blitz until smooth. Strain through a fine sieve to remove the seeds. Pour the mixture into a large flat tray.
Freeze for at least 45 minutes before using a fork to scrape the frozen mixture in long strokes. Return to the freezer for 30 minutes before scraping again. Repeat this process a few times until you reach your desired consistency.
Serve the granita in cups or dessert glasses.
