After the gorgeous Pineapple Sanwei Makhin I made a couple of days ago, I was left with a lot of pineapple. Normally, I’d just binge eat them while watching TV, but this time, left with the elegance of the Sanwei Makhin, I knew I had to make something better with them.
Granita is Italian for ‘kind of water ice‘. It’s a partially frozen liquid, flavoured and sweetened. While a sorbet, made pretty much using the same ingredients, generally needs an ice-cream maker to get a smooth, velvety texture – the granita is more forgiving.
All over Italy, you’ll find that the Granita gets grainier and grainier with each town you pass.
And it is so, so simple!
You juice some fruit in a food processor/blender – Add water, sugar (or any other sweetener of choice). I used pineapple, mint, water and sugar. Remember, liquids when frozen loose some of their sweetness. So add a little more sugar than you care for.
Then you pour it into a shallow metal container. I used a 9inch square cake tin.
Then you freeze it. After about 2 hours, run a fork through it to break up the crystals. Return back to the freezer for a good 5-6 hours. Break up the frozen liquid with a fork.
Re-freeze until ready to serve! How simple was that???
This summer, the Pineapple Granita is a weapon you do want to stock your arsenal with!