Pineapple Granité Recipe
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A study in proportions, granité is nothing more than fruit, sugar, and liquid, and the variation of these few factors means the difference between a slushy and a granular treat. Because pineapple juice is often overly sweet, and because we like the texture the actual fruit provides, we blended up a whole pineapple for this dish. Doing this extends preparation by a few minutes, but our granité is still an easy, no-fail recipe that’s a guilt-free way to satisfy your sweet tooth.
Game plan: Once made, the granité can be stored in the freezer in a container with a tightfitting lid for up to 2 weeks.
This recipe was featured as part of our Post-Holiday Recovery Menu.
INGREDIENTS
- 1 medium pineapple (about 3 pounds), peeled, cored, and coarsely chopped (about 5 cups)
- 1 1/4 cups water
- 3/4 cup granulated sugar
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon finely grated orange zest
INSTRUCTIONS
- Combine all ingredients in the bowl of a food processor and process until smooth, about 2 minutes.
- Pour mixture into a 13-by-9-inch dish and freeze, uncovered, until just set but not frozen completely, about 2 1/2 hours. Rake through mixture with a fork to break up any large chunks.
- Return to the freezer and rake again when thoroughly set, about 2 hours more. Transfer to a container with a tightfitting lid and store in the freezer for up to 2 weeks.
This sounds delicious! Thanks for the tip, kotatsu.
Antithesisofpop-- I like your style.
I just did this with Honeydew melon.
I ended up putting the melon in a blender and then put in an ice cube tray to use later on. that was you can make single portions if you are 1 person and the cubes are very granulated.
Love pineapple so will try this.
The picture looks oddly yellow with this recipe....too bright for pineapple.
maybe it was the camera, but looks like food coloring was added almost.
That gives me an idea for fun use some natural color from something to tint the pineapple a funky color (like red, green or whatever....)
I do this the lazy way. I pop the top off a can of crushed pineapple and pop it in the freezer for about 1 1/2 to 2 hours. Of course I'm only recently removed from the college lifestyle, and I live alone and rarely entertain...
I made this, and it was promptly DEVOURED at a party. Thanks for posting this recipe! I used San Pelligrino water, which is recommended in Sherry Yard's Secrets of Baking (there is a recipe for a blackberry granita). The only thing I might change is adding some lemon and/or lime juice, just for fun.
Yum! I will have to try this soon. I dig pineapple.