Granita di fichi d’India.


Today we present to you the recipe for preparing prickly pear granita at home, a perfect dessert to enjoy with the legendary brioches with tuppo.
You can make prickly pear granita with both orange and red ones, like Sanguinelli, it will only change the shade of your dessert.
Water: 400ml

Powdered sugar: 100 gr

Ripe prickly pears: 4 (1/2 kg)

With your hands covered by a pair of gloves, peel the prickly pears and cut them into small pieces. Pass them through a fine sieve and collect the juice obtained. Weigh 220 gr. Dissolve the sugar with the water, mixing well, add to the juice obtained, mix and place in the freezer in a wide, low plastic or stainless steel container. After an hour of freezing, mix with a fork to break up the ice crystals that have formed. Place back in the freezer and stir every 30 minutes until completely frozen. Once the operation is completed, the result must be a uniform mass of crystals. If when serving the granita it has formed larger crystals on the edges, mix it again with a fork and place it in the freezer for 20-30 minutes before serving.


Serve with a brioche!