This granadilla (passion fruit) popsicle recipe is quintessentially summer and so easy to make. Sam Linsell from Drizzle and Dip, tried to develop a texture soft enough to eat without falling apart, because who likes to bite into a rock-solid piece of ice?
Made with only 3 ingredients and a splash of optional rum (or vodka), the only effort here is scooping the flesh out of the granadilla. This recipe uses a lot of fruit, so this is perfect mid-summer when passion fruit is in peak season. Sam adapted her favourite passion fruit sorbet recipe to make these popsicles and opted for half a cup of sugar as the fruit used was very ripe. You could even knock this back to 1/3 of a cup if you preferred them less sweet.
As Sam explains, we call passion fruit granadilla in South Africa which is strange because sweet granadilla is actually a different species native to South America. It’s a fruit that transports me directly to my childhood at my grandparents’ home in Johannesburg. We would swim all day and pick granadilla off the vines which grew prolifically next to their pool. We savagely bit into the skin and sucked the sweet gelatinous seeds straight out the shells. No cutting or spooning out required.
Recipe – this makes exactly 10 large popsicles with a 95ml capacity (the quantity would depend on the size of your ice cream molds)
Ingredients
1/2 cup of sugar (drop to 1/3 of a cup for very ripe and sweet fruit)
1 cup of fresh orange juice (250ml)
2 cups of fresh granadilla pulp (500ml)
2 Tbsp vodka or white rum (optional)
Instructions
Heat the orange juice and add the sugar, stirring until it has dissolved.
Add the granadilla pulp. Allow to cool then chill in the fridge.
Stir through the vodka and pour the stirred liquid into a 10 hole popsicle mold.
Place the sticks in the mold, seal, and freeze until solid and ready to eat.
This recipe was written by Sam Linsell.
For more sweet and savoury recipe ideas, be sure to visit her site, Drizzle and Dip.
