Pineapple Granite Recipes
PINEAPPLE GRANITE
Steps:
- Transfer one can of crushed pineapple with its syrup to a metal pan and freeze; this will be for kids.
- Mix the other can with rum and freeze in a separate metal container.
- When frozen solid, cut into large chunks in a food processor or chop up with a chef's knife. Transfer frozen pineapple chunks to wine goblets and garnish with sliced fruit or top with granola for crunch.
PINEAPPLE GRANITA
_**Editor's note:** This recipe is from [](http://www.ecookbooks.com/products.html?affiliateID=16283&item=07903)_[Brini Maxwell's Guide to Gracious Living](http://www.ecookbooks.com/products.html?affiliateID=16283&item=07903). _For Maxwell's tips on throwing a summer pool party, [click here](/features/entertaining/pool_party/index)._ Pineapple is the international symbol of welcome, and this light dessert is prepared in advance so all you have to do when guests arrive is serve it. I first had it at the beach. It originated with my friend David Mandel, and he's made many variations of it with different fruits.
Provided by Brini Maxwell
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Place the sugar and 1/2 cup water in a saucepan and heat until the sugar dissolves into a clear liquid (simple sugar). Set aside to cool. Cut the pineapple into chunks, discarding the skin and core. Put some pineapple and some simple syrup in a blender or food processor and puree. Repeat until you've pureed all the pineapple and syrup. Pour into an 8- or 9-inch baking pan and freeze partway, stirring occasionally (so it doesn't become too solid to dish up). Scoop the partially frozen mixture into a tub or compote dishes to freeze up completely; it should be somewhat granular and scrape off the pan in long strips with the spoon. Serve garnished with the berries and the mint.
PINEAPPLE GRANITA
Provided by Sheila Lukins
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Combine sugar with 1/4 cup water in a small saucepan over medium-high heat. Simmer until sugar is dissolved, stirring once or twice. Whisk juice into the sugar syrup and pour into a 9 x 9 x 2-inch pan. Freeze 2-3 hours, pulling a fork through the mixture every 30 minutes to make granules. Serve in glasses garnished with mint.
PINEAPPLE MOJITO GRANITA
Blogger Lauren Keating of Healthy-Delicious makes a frozen dessert inspired by a summertime cocktail.
Provided by By Lauren Keating
Categories Dessert
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- In 12-inch skillet, cook pineapple over high heat 2 to 3 minutes or until edges turn golden brown and sugars begin to caramelize.
- Place pineapple in food processor or blender. Add lime juice and honey; process 30 seconds or until smooth. Pour into ungreased 9-inch square (2-quart) glass baking dish. Stir in mint leaves. Cover; freeze 30 minutes.
- With fork, scrape mixture to distribute ice crystals evenly. Freeze 30 minutes longer.
- Scrape mixture again. Scoop into dessert dishes or cups. Serve immediately.
Nutrition Facts : Calories 80, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 14 g, TransFat 0 g
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- Prepare the light sugar syrup by combining the sugar and water in a sauce pan over a low-med heat. Do not stir. Allow the sugar to dissolve normally. Once the sugar has been dissolved take the sauce pan off the heat and allow it to cool completely.
- Pour the cooled sugar syrup along with the pineapple pieces and lime juice in a food processor. Whizz until everything is pureed .
- Pour the mixture into a shallow baking pan (mine measured 10″x6″ ) and allow to partially freeze (this took me approx 4 hours).
- Remove from the freezer and scrape away with a fork. Serve in individual glasses garnished with some lime zest or mint.
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