Pineapple Granita Food

PINEAPPLE GRANITA

Pineapple Granita image

Provided by Sheila Lukins

Yield Makes 4 servings

Number Of Ingredients 3

Ingredients

1/2 cup sugar
2 cups pineapple juice
4 small mint sprigs, for garnish

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 GRANITE

Pineapple Granite image

Provided by Food Network

Categories dessert

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 3

Ingredients

2 cans (15 ounces each) crushed pineapple in syrup
1/4 cup white rum, Tequila or Campari
Sliced seasonal fresh fruit, like strawberries, for topping or granola cereal as topping

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-ORANGE GRANITA

Pineapple-Orange Granita image

This granita can be made adult or kid friendly by using white wine or white grape juice. Found in an Italian Cooking cookbook with a few adaptations. Cooking time is freezing time.

Provided by Mami J

Categories Frozen Desserts

Time 4h5m

Yield 7 serving(s)

Number Of Ingredients 6

Ingredients

2 cups pineapple-orange juice (or 1 cup pineapple juice and 1 cup oj)
3/4 cup ginger ale
1/4 cup white wine or 1/4 cup white grape juice
2 teaspoons sugar
orange section, to garnish
mint sprig, to garnish

Steps:

Combine all ingredients in a heavy-duty quart size resealable plastic bag. Seal tightly and store flat in freezer until firm.
Fifteen minutes before serving, remove from freezer to soften slightly.
Using a meat mallet or rolling pin, pound to crush ice mixture. Spoon into wine goblets or dessert dishes and serve garnished with orange segments and mint sprigs.

Nutrition Facts : Calories 56.1, Sodium 4.4, Carbohydrate 12.1, Fiber 0.1, Sugar 11.8, Protein 0.9

PINEAPPLE GRANITA

Pineapple Granita image

_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

Ingredients

1 cup sugar
1 pineapple
Fresh berries of your choice, for garnish
Mint leaves, for garnish

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.

HORCHATA GRANITA WITH KIWI, MANGO AND PINEAPPLE

Horchata Granita With Kiwi, Mango and Pineapple image

Make and share this Horchata Granita With Kiwi, Mango and Pineapple recipe from Food.com.

Provided by Rick M.

Categories Frozen Desserts

Time 13h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups jasmine rice (or long grain white rice)
1 vanilla bean, split lengthwise
1 cinnamon stick (preferably canela or Ceylon)
2 cups whole milk
1/2 cup plus 1 tablespoon sugar
kosher salt
1 ripe mango, peeled seeded and cut into 1/2 in pieces
4 ripe kiwi fruits, peeled and cut into 1/2 in pieces
1/4 medium pineapple, peeled, cored, cut into 1/2 in pieces
black sesame seed (for serving)

Steps:

Grind raw, unwashed rice in a blender on high speed to a fine powder. Transfer to a medium bowl and whisk in 4 cups water, vanilla bean and cinnamon stick. Cover and let sit at room temperature for 8 hours and up to 24.
Vigorously whisk rice mixture until rice is evenly distributed and strain through a fine mesh sieve into a 13" x 9" baking dish, pressing on solids to extract as much liquid as possible (you should have about 2 ½ cups). Reserve solids for another use (like cream-of-rice porridge). Whisk milk, sugar and ¼ teaspoon salt into rice milk until completely dissolved.
Freeze rice mixture until edges begin to set, 30-35 minutes. Using a fork, scrape to break up frozen portions. Freeze, scraping and breaking up every 20-30 minutes, until mixture resembles fluffy shaved ice, 2-4 hours.
Meanwhile, toss mango, kiwi, pineapple, pinch salt and remaining 1 tablespoon sugar in a medium bowl. Cover and chill until ready to serve.
To serve, divide granita among bowls; top with fruit and sesame seeds.
Do Ahead: Granita can be made 1 week ahead. Cover and keep frozen. Scrape to fluff just before serving.

Nutrition Facts : Calories 317.1, Fat 2.6, SaturatedFat 1.2, Cholesterol 6.1, Sodium 31.3, Carbohydrate 68.3, Fiber 3.4, Sugar 27.2, Protein 6

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