Pineapple Granita Recipes
PINEAPPLE GRANITA
Provided by Sheila Lukins
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Combine sugar with 1/4 cup water in a small saucepan over medium-high heat. Simmer until sugar is dissolved, stirring once or twice. Whisk juice into the sugar syrup and pour into a 9 x 9 x 2-inch pan. Freeze 2-3 hours, pulling a fork through the mixture every 30 minutes to make granules. Serve in glasses garnished with mint.
PINEAPPLE GRANITA
_**Editor's note:** This recipe is from [](http://www.ecookbooks.com/products.html?affiliateID=16283&item=07903)_[Brini Maxwell's Guide to Gracious Living](http://www.ecookbooks.com/products.html?affiliateID=16283&item=07903). _For Maxwell's tips on throwing a summer pool party, [click here](/features/entertaining/pool_party/index)._ Pineapple is the international symbol of welcome, and this light dessert is prepared in advance so all you have to do when guests arrive is serve it. I first had it at the beach. It originated with my friend David Mandel, and he's made many variations of it with different fruits.
Provided by Brini Maxwell
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Place the sugar and 1/2 cup water in a saucepan and heat until the sugar dissolves into a clear liquid (simple sugar). Set aside to cool. Cut the pineapple into chunks, discarding the skin and core. Put some pineapple and some simple syrup in a blender or food processor and puree. Repeat until you've pureed all the pineapple and syrup. Pour into an 8- or 9-inch baking pan and freeze partway, stirring occasionally (so it doesn't become too solid to dish up). Scoop the partially frozen mixture into a tub or compote dishes to freeze up completely; it should be somewhat granular and scrape off the pan in long strips with the spoon. Serve garnished with the berries and the mint.
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