Pineapple & Grapefruit Granitas

Everyday I sit with a notebook, pen, and an array of cookbooks mainly my guide The Flavor Bible and speculate new recipes to produce for this blog. I came upon the idea of doing Granitas while browsing The Perfect Scoop a book I purchased when I bought my ice cream maker.

Granita is simply a shaved ice, made from a lightly sweetened fruit puree or other liquid. Of all the frozen desserts, this is the easiest to make requiring only a bowl and fork to forming fine grained ice crystals is the goal. This dessert originally founded in Sicily, is similar to a sorbet. The texture of a granita can come from one of the two methods used to make it. A smoother texture is found when using a gelato machine whereas the chunkier consistency is produced from folding the frozen edges inward to the slushier center and agitating it every 30 minutes until the desired consistency. (The latter way above mentioned is the more traditional way)

<<<—-The finished granita traditional method with every 30 minutes of agitation.

You can choose any fruit, juice, or puree of your liking to make this. I had a pineapple lying around that I needed to use up so I chose to mix that up with a grapefruit to obtain a sweet and sour combination. Other good granita flavors are: Peach, watermelon, and lemon. If you enjoy mojito’s as I do this time of the year you can also turn that into a granita as well.

Active time: 5 Minutes

Actual time: 2 Hours


-1 Pineapple, peeled and cored

-1 Grapefruit, peeled and segmented (optional)

-1 Cup water

-1/2 Cup sugar

-2 Teaspoons freshly squeezed lime juice

-Pinch of salt

Method of Prep:

-Puree fruit in a blender or food processor with the water, sugar, lime juice, and salt until smooth.

-pour into a plastic container and place in the freezer. Begin checking it after about 1 hour. Once it begins to freeze around the edges, take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them towards the center.

-Check every 30 minutes afterwards, stirring each time and breaking up any large chunks into smaller pieces until you have fine crystals.

-If granita freezes to hard, simply leave it out at room temperature for a few minutes until is softens enough to be stirred again and raked back into crystals. Return to the freezer.



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Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 & Google Pixel photo journalist & writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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