Bruneian Mulberry Granita

Ingredients

In the original Italian version, the granita di gelsi is made with Italian mulberries and traditional Italian flavors. However, in this Bruneian adaptation, we incorporate local Bruneian ingredients and flavors to give it a unique twist. The use of Bruneian mulberries adds a tropical sweetness, while the addition of local spices and herbs infuses the granita with the distinct flavors of Bruneian cuisine. We alse have the original recipe for Granita di gelsi, so you can check it out.

• 500g (1.1 lb) Bruneian mulberries, fresh or frozen 500g (1.1 lb) Bruneian mulberries, fresh or frozen
• 100g (3.5 oz) sugar 100g (3.5 oz) sugar
• 250ml (1 cup) water 250ml (1 cup) water
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 pandan leaf, tied in a knot 1 pandan leaf, tied in a knot

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 38g, 35g
• Protein: 1g
• Fiber: 3g
• Salt: 0g

Preparation

1. 1.
   In a saucepan, combine the water, sugar, grated ginger, and pandan leaf. Bring to a boil, stirring until the sugar has dissolved. Remove from heat and let the syrup cool.
2. 2.
   In a blender, puree the mulberries until smooth. Pass the puree through a fine-mesh sieve to remove any seeds.
3. 3.
   Combine the mulberry puree, cooled syrup, and lime juice in a shallow dish or baking pan. Stir well to combine.
4. 4.
   Place the dish in the freezer and let it freeze for about 1 hour.
5. 5.
   After 1 hour, use a fork to scrape the partially frozen mixture, breaking up any ice crystals. Return the dish to the freezer.
6. 6.
   Repeat the scraping process every 30 minutes for about 3-4 hours, or until the granita has a fluffy, icy texture.
7. 7.
   Once the granita is fully frozen, it is ready to serve. Use a fork to scrape the granita into serving glasses or bowls.
8. 8.
   Garnish with fresh mulberries and a sprig of mint, if desired. Serve immediately and enjoy the refreshing Bruneian Mulberry Granita.

Treat your ingredients with care...

• Bruneian mulberries — If fresh mulberries are not available, you can use frozen mulberries. Thaw them before pureeing.
• Pandan leaf — Pandan leaf adds a unique flavor to the granita. If you cannot find pandan leaf, you can omit it or substitute with a small amount of vanilla extract.

Tips & Tricks

• For a more intense flavor, you can add a splash of mulberry liqueur to the granita mixture before freezing.
• To speed up the freezing process, you can use an ice cream maker instead of manually scraping the granita every 30 minutes.
• Adjust the sweetness of the granita by adding more or less sugar, depending on the natural sweetness of the mulberries.

Serving advice

Serve the Bruneian Mulberry Granita in chilled glasses or bowls to keep it cool for longer. For an extra touch, drizzle a little lime juice or mulberry syrup over the granita before serving.

Presentation advice

To enhance the visual appeal, garnish the granita with a few fresh mulberries and a sprig of mint. The vibrant purple color of the granita will be beautifully complemented by the green mint leaves.