Keep cool this weekend with our Pineapple Granita
It is that time of year that you are trying to dig out your ice lolly moulds and wishing you had brought the ice cream maker in the January sale, well don’t worry as we have you covered! Our Pineapple Granita is mouthwateringly refreshing, perfect as a palate cleanser after a big BBQ or just as a quick afternoon pick me up.
Sarah’s top tip:
You could make a larger batch of this and keep in your freezer for up to 3 months.
800ml pineapple juice
Left over squeezed lemons and limes
- Combine the water and sugar in a pan and dissolve over a low heat while stirring.
- Meanwhile prep the pineapple. Top and tail, peel away the skin with a sharp knife and discard. Cut the pineapple into quarters through the core. Cut the core away, so that you are only left with pineapple flesh. Set aside.
- Do not discard the core, add this to the base syrup along with any other leftover squeezed lemons, limes or tropical fruit peelings.
- Once it has come to the boil, allow to cool, strain, and stir in the Pineapple juice.
- Taste and adjust seasoning/sweetness.
- Pour into a container and freeze for 2-3 hours. Once frozen, flake with a fork by scraping away and re-freeze.
- Cut the pineapple flesh into bite-sized pieces suitable for the glasses you are serving in. Chargrill the pineapple either on the BBQ at the beginning before you cook the meat, or in a griddle pan on the stove.
- Allow the pineapple to char and colour, place in the fridge until needed.
- To serve, fork up the granita again, divide into glasses or small bowls and garnish with a few pieces of charred pineapple.