Pineapple, passionfruit nectar, and champagne combine into a deliciously refreshing tropical granita. Granitas have a grainier texture than sorbets. This recipe requires no ice cream machine, only your time. It will be time well-spent.
Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
Ingredients:
- 1/2 cup sugar
- 1/2 cup water
- 1 pineapple
- 4 cups chilled passion-fruit nectar or juice (available at specialty food shop)
- 3/4 cup chilled champagne
- 6 baby pineapples (available at specialty food shop)
Preparation:
In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup.
Peel Pineapple and core. Cut pineapple into 1/2-inch chunks.
In a blender or food processor puree 3 cups pineapple with 1/4 cup plus 2 tablespoons syrup. Stir in passion-fruit nectar or juice and champagne. Transfer mixture to a shallow metal baking pan. Freeze mixture, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days ahead and frozen, covered.
Just before serving, scrape granita with a fork to lighten texture. Horizontally halve baby pineapples and with a serrated knife hollow out enough of core and pineapple to hold about 1 cup granita. Serve granita in pineapples, mounding it, or in chilled goblets.
Yield: about 9 cups; 12 servings
Per serving: 115 calories; 0.3 g fat (0 g saturated fat; 2 percent calories from fat); 27.2 g carbohydrates; 0 mg cholesterol; 5 mg sodium; 0.4 g protein; 1 g fiber.
Recipe Source: Gourmet's Sweets : Desserts For Every Occasion (Random House)
Reprinted with permission.
Peel Pineapple and core. Cut pineapple into 1/2-inch chunks.
In a blender or food processor puree 3 cups pineapple with 1/4 cup plus 2 tablespoons syrup. Stir in passion-fruit nectar or juice and champagne. Transfer mixture to a shallow metal baking pan. Freeze mixture, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days ahead and frozen, covered.
Just before serving, scrape granita with a fork to lighten texture. Horizontally halve baby pineapples and with a serrated knife hollow out enough of core and pineapple to hold about 1 cup granita. Serve granita in pineapples, mounding it, or in chilled goblets.
Yield: about 9 cups; 12 servings
Per serving: 115 calories; 0.3 g fat (0 g saturated fat; 2 percent calories from fat); 27.2 g carbohydrates; 0 mg cholesterol; 5 mg sodium; 0.4 g protein; 1 g fiber.
Recipe Source: Gourmet's Sweets : Desserts For Every Occasion (Random House)
Reprinted with permission.
