Granita tal-Bajtar – Prickly Pear Granita


  • ½ cup sugar
  • ½ cup water
  • 6 prickly pear cactus fruit, peeled
  • 1/3 cup freshly squeezed lemon juice
  • Sugar cookies or shortbread for serving, if you like
  • Mint sprigs for garnish, if you like


1. Put the sugar and water into small saucepan and bring to a boil over medium-high heat. Stir until sugar is dissolved and then cool.

2. Cut the cactus fruit into large chunks and put into blender jar. Blend until smooth. Add sugar water and lemon juice and blend until combined.

3. Pour the mixture through fine strainer placed over a bowl, pressing solids to extract as much liquid as possible.

4. Pour mixture into freezer-safe 8" x-10" baking dish.

5. Transfer to freezer and freeze, scraping surface every 20 to 30 minutes with a fork until fluffy and frozen completely, about 2 hours.

6. To serve, loosen crystals with fork and use large spoon or ice cream scoop to transfer to serving dishes.

7. Serve immediately with cookies and garnished with fresh mint.

Serves 4-6.

Difficulty: Easy

This entry was posted in By Course, By Occasion, Desert, Recipes, Summer, Sweets, Third and tagged , , , . Bookmark the permalink.

2 Responses to Granita tal-Bajtar – Prickly Pear Granita

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.

appetizers beef bread cake Cheeselets chicken christmas dessert dip drink Easter event Fish food gbejniet helu Honey Hut lamb Maltese maltese recipes meat Newsletter pasta Pastizzi pastry peppers pie pies pork pork stew Recipes salad sauce seafood soup Stew Stuffat summer sweets Tomato torta traditional traditional maltese recipes vegetables