Chef Martin Lippo explores the world of granitas
Read more in “Pasticceria Internazionale Worldwide Editotion” Issue thirty-seven-2020
600 g coconut puree
1090 g mineral water
220 g invert sugar
120 g sucrose
120 g lemongrass puree
Put the ingredients in a jug. Mix with a hand blender. Put in the slush machine. Serve at -3ºC into a coconut shell.