The secret to a good granita is in the forking (and if that sounds dirty, it’s cos I meant it to).
Because granita, despite the fancy name, is really just flavoured ice (or, to put it another way, sorbet) and to make those tiny ice crystals form, you have to fork the liquid as it freezes to break it down.
This particular incarnation is a delicious summery alternative to ice cream (yep, I know, ice cream doesn’t need an alternative but it’s good to change things up once in a while).
Blended pineapple, lime juice and a tiny sprinkling of sugar makes for a surprisingly light dessert.
The only downside is that it’s best made on a day when you’ve plenty of time – mine took around 6 hours to fully set, with vigorous forking action every hour or so.
Pineapple and Lime Granita
- 1 large pineapple
- the juice of two limes
- 2 tsps coconut palm sugar
- 1/2 cup water
- Blend all the above together. Pour into a shallow dish and put into the freezer.
- Remove from the freezer to fork it over every 45mins to an hour. When it reaches the desired consistency (mine took around 6 hours but it was in a dish about 2 inches deep), scoop into dishes and serve.
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