Pineapple and Lemon Granita
- Prep Time: 20 minutes
- Freeze Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 6-8 servings
- Category: Desserts
Description
Pineapple and lemon granita is a perfectly light and fresh dessert for summer.
Ingredients
3½ C (875 ml) water
1½ C (375 ml) castor sugar
725 g pineapple, peeled, cored and chopped into small chunks
Zest of 1 lemon
1 C (250 ml) freshly squeezed lemon juice
1 C (250 ml) fresh cream, for serving
Instructions
Place everything, except the cream, into a large blender and blend until smooth. Pass the mixture through a sieve if you want a smooth granita or leave it as is for a crunchier texture.
Pour the mixture into a flat pan and place into the freezer. Chill until the mixture begins to freeze around the edges.
Remove from the freezer and, using a fork, scrape the mixture from the outside to the middle of the pan, breaking up the big chunks and creating small ice crystals.
Return to the freezer and remove to scrape every 30 minutes or so until you have an entire pan of tiny granita crystals. If the mixture becomes too hard, leave out for about 5 minutes and continue scraping.
Serve with a dollop of whipped cream.
