TROPICAL PINEAPPLE GRANITA
1 large pineapple Juice and zest of 1 lemon or lime 4 to 8 tablespoons sugar, depending on the sweetness of the pineapple 1 (13 ounce) can coconut milk (or 1 1/2 cups fresh orange juice or water)
Cut the crown off, and halve the pineapple lengthwise. Cut away the peel with a large, sharp knife and pare out any remaining eyes. Slice each half into two pieces lengthwise, cut away and discard the hard core, and cube the flesh.
Place the pineapple pieces in a food processor with the lemon juice and zest, sugar and coconut milk, and process to a fine puree.
Strain the puree through a fine sieve, pressing down with a spoon. Discard the solids. Taste and add more sugar if needed.
Pour the granita mixture into a wide and shallow container.
Cover with a lid, foil or plastic wrap. Freeze the mixture for an hour or two until it has frozen around the edge.
Take the container out of the freezer and scrape the ice with a fork, mixing it from the edge into the center.
Repeat this scraping and mixing process every half-hour or so (at least three times) until the entire mixture has turned into small, sequined ice flakes.
It is best to eat the granita at once, but if you leave it in the freezer overnight or longer, just let it sit for about 10 minutes until it softens a little, and then scrape it again with a fork to lighten the texture.
Servings: 4 to 6
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