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Juska
Passoã granita with tropical fruit
Cocktail for the holidays with Passoa, pitahaya and carambola.
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Ingredients
Directions
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Put the Passoã Passion fruits in a low bowl and put in the freezer for at least 6 hours.
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Stir every 30 minutes with a fork to create nice ice crystals.
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Cool the cocktail glasses for at least 1 hour in the freezer.
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Divide the passoã-granita over the cold glasses.
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Cut the pitahaya (fruit) into thin slices and the carambola (star fruit) into slices and garnish the granita.
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Put 1 gold berry on each granita.
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Nutrition
525Calories
Sodium15% DV360mg
Fat18% DV12g
Protein14% DV7g
Carbs20% DV59g
Fiber8% DV2g
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