A granita is just frozen fruit & sugar. It’s not scary to make like ice cream, with all the worry that you’ll get ice crystals in it instead of creamy smoothness. This supposed to be rough & ready & granular. (This recipe is a bit of a cheat tho, as the high sugar content makes it smoother than normal, almost a sorbet.)
Ingredients:
1 average sized pineapple
200 gms or 1 cup caster sugar
125ml or 1/2 cup cold water
Vital equipment: food processor
That’s it. Really. I defy anyone to balls up a recipe with just three ingredients. It tastes like essence of pineapple, but chilly, and the sugar gives it an almost elastic quality so it melts slowly on the tongue. So refreshing in summer it should be on prescription.
Put the sugar and water in a saucepan. Keep stirring until the sugar dissolves to a clear syrup. Turn off the heat and leave to cool.
Now take your pineapple. Top and tail it, and then slice down the sides removing the scales.
Quarter the pineapple and slice out the core. Chop into chunks.
Then take your food processor. Add some pineapple and syrup, whizz, add more pineapple and syrup. Whizz until you have a liquid.
Pour the pineapple goop into a shallow metal container. I just used an old baking tin, about two inches high. Measurements don’t really matter. It just needs to be shallow.
Put in the freezer. After an hour or so, stir the mixture around. Then leave it. When it comes to serving, get a fork and mash it up.
Scoop into pretty glasses to serve. I used granny’s cocktail glasses. Would also be nice with some berries and a sprig of mint.
I am considering infusing a chopped chili and some mint in the sugar syrup overnight next time for a little kick. (Strain the chili out before adding to the pineapple. You want a kick not a smash in the face.)
{ 9 comments… read them below or add one }
You said it, this sounds like it should be prescribed for summertime, especially in the swelter that’s NY. I’ve been on quite a pineapple kick lately and I’m definitely going to try this. I’m sure my husband will love it as he’s a pineapple lover as well! My mouth is watering just looking at the photos…
I do hope you’re feeling better soon. I’ve been without internet for over a week and just caught up with your posts. My what you’ve been through! Healing thoughts from NY to the UK!
XXX
Suzanne
@Suzannee Thank you! I’m missing NYC…LLGxx
@Amy..you’d need to boil the pulp & sieve it, I think. Also the sugar proportion would need to be upped, I think..LLGxx
That sounds so good, I would love to try it with gooseberries instead =) (added by Mobile using Mippin)
ooh interesting!
yummmmmmmmmmm
That is fab — need a pud to take to friends on Sunday for lunch am going to try this! As you say it is fool proof — will also make a change from my answer to all puddings Eton Mess which has has an outing too many, I think. Thank you & hope you are feeling better
Marisa
@Marisa It melts quickly — as you can see from the pool of liquid in the bottom of my glass. Nothing that isn’t solved by bunging back in freezer, but from completely liquid to frozen takes at least 6-7hrs LLGxx
This looks so yummy!
good job ! a lil too healthy for me tho !
I made this with the kids at school — it was foolproof and they absolutely loved it — a healthy and totally delicious recipe.
Thanks