Horchata Granita With Kiwi, Mango, and Pineapple: A Taste of Sunshine

The first time I had horchata, it was from a street vendor in Oaxaca. The cool, milky drink, subtly spiced and incredibly refreshing, was the perfect antidote to the afternoon heat. It was love at first sip. This granita is my attempt to capture that feeling – the bright, sweet relief on a hot day, the blend of familiar comfort and exotic spice, all transformed into a delightful frozen treat. Imagine that first spoonful – the icy crystals melting on your tongue, followed by the burst of tropical fruit – it’s a little bit of sunshine in a bowl.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 13 hours (includes chilling and freezing time)
• Servings: 8
• Yield: Approximately 6 cups
• Dietary Type: Vegan

Ingredients

• 2 cups jasmine rice (or long grain white rice)
• 1 vanilla bean, split lengthwise
• 1 cinnamon stick (preferably canela or Ceylon)
• 2 cups whole milk (see variations for non-dairy options)
• ½ cup plus 1 tablespoon sugar
• Kosher salt
• 1 ripe mango, peeled seeded and cut into 1/2 in pieces
• 4 ripe kiwi fruits, peeled and cut into 1/2 in pieces
• 1⁄4 medium pineapple, peeled, cored, cut into 1/2 in pieces
• Black sesame seeds (for serving)

Equipment Needed

• Blender
• Medium bowl
• Fine-mesh sieve
• 13” x 9” baking dish
• Fork
• Medium bowl for fruit salad
• Measuring cups and spoons

Instructions

1. Prepare the Rice Base: Grind the raw, unwashed rice in a blender on high speed until it transforms into a fine powder. This step is crucial for a smooth horchata. Don’t skip washing the rice – that extra starch is key!

2. Infuse the Water: Transfer the rice powder to a medium bowl. Whisk in 4 cups of water, the split vanilla bean, and the cinnamon stick. Cover the bowl tightly and let it sit at room temperature for a minimum of 8 hours, and up to 24 hours. This allows the flavors to fully infuse into the water. The longer it sits, the more intense the flavor will be.

3. Strain the Mixture: After the soaking period, vigorously whisk the rice mixture until the rice powder is evenly distributed throughout the water. This ensures you extract maximum flavor. Then, strain the mixture through a fine-mesh sieve into a 13” x 9” baking dish. Press down firmly on the solids remaining in the sieve to extract as much liquid as possible. You should end up with approximately 2 ½ cups of liquid. Don’t discard the solids! Reserve them for another use, such as a cream-of-rice porridge.

4. Sweeten the Horchata: In the baking dish with the strained rice milk, whisk in the milk (2 cups), sugar (½ cup), and ¼ teaspoon of kosher salt until the sugar is completely dissolved. Taste and adjust the sweetness if needed.

5. Initial Freeze: Place the baking dish in the freezer. Freeze until the edges begin to set, which usually takes about 30–35 minutes.

6. Create the Granita Texture: Using a fork, scrape the partially frozen edges of the mixture to break up the frozen portions. This creates the signature granita texture.

7. Continue Freezing and Scraping: Return the baking dish to the freezer. Continue freezing, scraping, and breaking up the mixture every 20–30 minutes. This process is crucial for achieving the desired fluffy, shaved ice-like consistency. This will take approximately 2–4 hours. Patience is key!

8. Prepare the Fruit Salad: While the granita is freezing, prepare the fruit salad. In a medium bowl, toss the mango, kiwi, and pineapple with a pinch of salt and the remaining 1 tablespoon of sugar. The salt enhances the sweetness of the fruit.

9. Chill the Fruit Salad: Cover the bowl with the fruit salad and chill in the refrigerator until ready to serve. This allows the flavors to meld together.

10. Serve: To serve, divide the horchata granita among bowls. Top each serving generously with the chilled fruit salad and a sprinkle of black sesame seeds for added texture and visual appeal.

Expert Tips & Tricks

• Don’t skip the soaking step! This is crucial for extracting maximum flavor from the rice, vanilla bean, and cinnamon.
• Use good quality cinnamon. Canela or Ceylon cinnamon offers a more delicate and nuanced flavor than the more common cassia cinnamon.
• Adjust the sweetness to your liking. Taste the horchata mixture before freezing and add more sugar if needed.
• If you don’t have a fine-mesh sieve, you can use a cheesecloth-lined colander.
• For a smoother granita, pulse the finished granita in a food processor briefly before serving.
• Get creative with your fruit! Substitute other tropical fruits like papaya or starfruit.

Serving & Storage Suggestions

Serve the Horchata Granita immediately after assembling to enjoy the contrast between the icy granita and the fresh, chilled fruit. It’s best enjoyed within a few hours of scraping.

To store leftover granita, transfer it to an airtight container and keep it frozen. It can be stored for up to a week. Before serving, scrape it with a fork to fluff it up, as it may become more solid during storage. The fruit salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.

Nutritional Information

Here is the approximate nutritional information per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	280 kcal	14%
Total Fat	5g	6%
Saturated Fat	2g	10%
Cholesterol	5mg	2%
Sodium	40mg	2%
Total Carbohydrate	55g	20%
Dietary Fiber	3g	11%
Sugars	25g	–
Protein	4g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free Horchata: Substitute the whole milk with unsweetened almond milk, soy milk, or coconut milk for a vegan and dairy-free option. Coconut milk will impart a richer, more decadent flavor.
• Spice It Up: Add a pinch of ground cardamom or a small piece of ginger to the rice mixture for an extra layer of warmth and complexity.
• Citrus Burst: Grate the zest of one lime or lemon into the fruit salad for a bright, refreshing twist.
• Regional Adaptation: In place of the tropical fruit, use seasonal fruits like berries and peaches in the summer, or apples and pears in the fall.
• Boozy Granita: Add a splash of rum or tequila to the horchata mixture before freezing for an adult-only treat.

FAQs (Frequently Asked Questions)

Q: Can I use regular white rice instead of jasmine rice?
A: Yes, you can use regular long-grain white rice. However, jasmine rice has a slightly sweeter and more fragrant flavor that enhances the overall taste of the horchata.

Q: Why do I need to scrape the granita every 20-30 minutes?
A: Scraping the granita helps to break up the ice crystals and create the desired fluffy, shaved-ice texture. Without scraping, the mixture will freeze into a solid block.

Q: Can I make the granita ahead of time?
A: Yes, the granita can be made up to a week ahead of time. Store it in an airtight container in the freezer. Scrape it with a fork to fluff it up just before serving.

Q: What can I do with the leftover rice solids after straining?
A: The leftover rice solids can be used to make a delicious cream-of-rice porridge. Simply cook the solids with milk or water and a little sugar until thickened.

Q: The granita is too sweet. How can I fix it?
A: Add a squeeze of lime or lemon juice to balance the sweetness. You can also serve it with unsweetened fruit to offset the sweetness of the granita.

Final Thoughts

I hope you’ll give this Horchata Granita with Kiwi, Mango, and Pineapple a try. It’s a delightful and refreshing treat that’s perfect for warm weather or any time you need a little taste of sunshine. Don’t be afraid to experiment with different fruits and spices to create your own unique variation. And most importantly, have fun with it! If you try it, please leave a comment and let me know what you think. Consider pairing it with some light and crispy churros for an unforgettable dessert experience. Enjoy!