During the summer, I find myself craving icy treats that are not too sweet. Often it is an espresso granita with a dollop of whipped or coconut cream. This time I wanted to incorporate the creaminess into the granita which the avocado was perfect for. Half of a peach, ginger liqueur (Barrow's), maple syrup, lime juice and zest sealed the deal.
Being one that loves versatile recipes, this could also double as a smoothie and/or chilled dessert soup.
The scraping of the mixture after frozen to make the granita can be done in the individual cups. Alternatively, the whole mixture can be frozen in a shallow pan and scraped up when frozen and served in dessert cups. —testkitchenette
coconut water (unsweetened)
avocado, pitted and peeled
maple syrup (or to your sweetness)
ginger liqueur (I like Barrow's)
lime, zest and juice
In This Recipe
Combine all ingredients in a blender or food processor and process until creamy, about the consistency of a smoothie.
Pour into molds. I used silicone cupcake liners dropped into a muffin tin. Alternatively, the mixture can be frozen in a shallow pan. Scrape with a fork when frozen, creating a slushy mixture.