Three-quarters of a cup of Cointreau (180 ml)
Three cups of water (720 ml)
Four spoons of sugar
Six large, ripe gojaba fruits (1.35 kg)
Half a cup of water (120 ml)
Two envelopes of flavorless white gelatin (24 g)
Three-quarters of a cup of Cointreau (180 ml)
Three cups of water (720 ml)
Four spoons of sugar
Six large, ripe gojaba fruits (1.35 kg)
Half a cup of water (120 ml)
Two envelopes of flavorless white gelatin (24 g)
In a medium bowl, mix together the Cointreau, water, and two spoons of sugar until dissolved
Transfer to a 16 cm x 26 cm refrigerator container, cover with plastic wrap, and freeze until firm (about 6 hours)
Pit the gojaba fruits and cut them in half
Remove the seeds with a spoon and reserve them
Cut the pulp into smaller pieces and blend in a blender to obtain a puree
Place in a bowl, sift the reserved seeds on top, add the remaining sugar, and mix well. Reserve
In a small saucepan, sprinkle the water over the gelatin and let it hydrate for about 3 minutes
Heat over low heat, stirring constantly, until dissolved
Join to the reserved pulp and mix well
Transfer to an 19.5 cm x 31 cm container, cover with plastic wrap, and refrigerate until firm (about 5 hours)
Remove the gelatin from the refrigerator and the granita from the freezer
Let them sit at room temperature for 15 minutes
Rasp the granita quickly with a spoon and cut the gelatin into 2 cm cubes
Distribute half of the granita among eight dessert dishes, place the cubed gelatin on top, and cover with the remaining granita
Serve immediately
(200 calories per serving)
