Pineapple Granita

Makes 6 servings



1 cup sugar

½ cup water

1 pineapple, chopped



Place the sugar and water in a saucepan and heat until the sugar dissolves into a clear liquid, creating simple syrup. 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 a 13 x 9-inch nonstick metal baking pan and freeze partially, stirring icy outsides to the center every half hour for 3 hours.


Scoop the frozen mixture into a plastic container, or serve in individual dishes.


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