For a taste of the tropics, look no further than Pineapple Granita. The citrus punch plays nicely with coconut, lime, or mango, so feel free to experiment at will.
INGREDIENTS | YIELD: 1 QUART
1½ cups cubed pineapple
1 cup pineapple juice
⅓ cup sugar
1 tablespoon light brown sugar
Tired of waiting on your pineapple to ripen? Turn it upside down on its leaves and leave it to ripen more quickly. Simply watch for the golden color to move from the fruit until it is about halfway up the leaves. This will garner you a perfectly ripened pineapple!
Purée the pineapple in a food processor or blender with the juice. Press purée through a strainer, if desired.
Stir the sugars into the juice until the sugar is completely dissolved.
Refrigerate until chilled.
Pour into a covered container and place in the freezer for 1 hour.
Remove from freezer, and stir the frozen crystals into the center of the container with a fork.
Return the container to the freezer, and repeat the process every 30–45 minutes, stirring carefully each time, until you have a fully frozen container of crystallized granita.