Mister fruiiiits granita


Ingredients

Sicoly


No added sugar frozen blackcurrant purée - France
No added sugar frozen raspberry purée
No added sugar frozen Red Love® apple purée
Sweetened strawberry purée
No added sugar frozen coconut milk with grated coconut

Blackcurrant

granita


ingredients :

  • 1000 g Sicoly® blackcurrant purée
  • 350 g Granulated sugar
  • 8 g Gelatine

Coconut

granita


ingredients :

  • 1000 g Sicoly® sweetened coconut purée with grated coconut
  • 220 g Granulated sugar
  • 7 g Gelatine

Strawberry

granita


ingredients :

  • 1000 g Sicoly® sweetened strawberry purée
  • 250 g Granulated sugar
  • 7.5 g Gelatine

Apricot

granita


ingredients :

  • 1000 g Sicoly® sweetened apricot purée
  • 320 g Granulated sugar
  • 8 g Gelatine

Apple

granita


ingredients :

  • 1000 g Sicoly® sweetened apple purée
  • 230 g Granulated sugar
  • 7.5 g Gelatine

Raspberry

granita


ingredients :

  • 1000 g Sicoly® sweetened raspberry purée
  • 320 g Granulated sugar
  • 8 g Gelatine


The day before, leave the SICOLY® fruit purée in the refrigerator to thaw. Once defrosted, bloom the gelatin in cold water and squeeze dry. Heat a little of the purée with the sugar. At 65°C, add the gelatin. Pour this mixture into the rest of the purée, and blend with a stick blender. Pour into silicon ice-pop molds and freeze. To give a crunchy or crispy layer on the outside, you can dip the pops in liquid fruit juice or a cocoa butter or colored chocolate mixture. You can also make ice-pops with the Equilibre sorbet recipes (see the Equilibre table).