125g caster sugar
¼ bunch basil
250ml pineapple juice
1 mango, diced into 1cm cubes
1 pineapple, dice into 1cm cubes
100g popping mango pearls
¼ punnet baby basil
In a small saucepan place caster sugar and 125ml of water and allow to come to a simmer. When simmering, remove from the stovetop, add basil and allow to infuse for 10 minutes. Strain and mix in pineapple juice.
Pour liquid into a freezer dish, allow to turn solid. Once solid, scrape with a fork, and repeat every 30 minutes.
In a medium mixing bowl, place diced fruits, passionfruit pulp and popping mango pearls (which can be purchased at frozen yoghurt stores). Toss together. Place 2 tablespoons of tropical fruit mix into individual serving glasses, then 2 tablespoons of the granita, then basil for colour and flavour.