April 22, 2012

Pineapple Granita

I had a pineapple sitting out on the worktop for over a week. Normally it would have been eaten within a day but I was staying with my sister for the week and had no time to use it. When I got to it, it was kind on its way out-sad times! So, I cut it into chunks and decided to make granita out of it. 

Granita comes from Sicily, Italy and is eaten in some parts of the country in the morning with coffee and freshly baked Brioche. It can be seen on restaurant menus as a substitute to sorbet as a palate cleanser or part of a dessert. 

Granita is super easy to make and I'm using it as a dessert. Granita is semi frozen and made with only three ingredients- sugar, water and a flavouring. Here, puréed pineapple is the flavour component. 

This pineapple granita would be lovely and refreshing as part of a spring/summer lunch, dinner or BBQ served in its own or with some fresh berries and yoghurt. 

It can be made well ahead and keeps incredible well in the freezer. 


Holly x

 Chopped pineapple, so summery!

Blending pineapple, blending with syrup, blending complete.

The straining process...

...is complete.

Liquid, foamy pineapple juice.

 Ready to be frozen!


3 Tablespoons Caster Sugar
6 Tablespoons Water
Pinch of Salt
1 Pineapple, skin  and core removed and chopped

Make a sugar syrup by combining sugar, salt and water and dissolving the sugar over a low heat.
Allow to cool.
Place chopped pineapple in a blender and blend.
Once blended, keep the motor running and pour in the cooled sugar syrup.
Blend until smooth. 
Pour into a sieve set over a bowl and strain off the liquid by forcing with a spatula.
Once strained, pour into a 9x13cm tin and place in the freezer.
Every 20 minutes for three hours break up the ice crystals in the granita, racking through with a fork.
Serve and enjoy!

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