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 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-ORANGE GRANITA
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
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
_**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.
HORCHATA GRANITA WITH KIWI, MANGO AND PINEAPPLE
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
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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- In a small saucepan, heat the water and sugar until the sugar has completely dissolved. Remove from the heat and add the lime juice and rum. Let cool.
- On a work surface, cut the pineapple in half lengthwise, through the leaves. Using a paring or serrated knife, make a cut between the flesh and the rind, and again between the flesh and the core. Slide the blade under the flesh all the way to the core. Remove the flesh and cut it into cubes. Repeat the steps on the other side. Slice the core into many pieces for easy removal, and discard. Finally, return the cubes of pineapple to each of the emptied halves (see note).
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- Process first 4 ingredients in a food processor until completely smooth, about 2 minutes. Pour mixture into a 13- x 9-inch dish. Freeze, uncovered, until just set but not completely frozen, 2 1/2 to 3 hours.
- Rake through granita using a fork, breaking up any large chunks. Return mixture to freezer; freeze until completely set and frozen, 2 to 3 hours. Rake through granita until it is completely broken up and no large chunks remain.
- Transfer granita to an airtight container. Freeze up to 2 weeks. Sprinkle servings with lime zest.
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- Combine all ingredients in the bowl of a food processor and process until smooth, about 2 minutes.
- Pour mixture into a 13-by-9-inch dish and freeze, uncovered, until just set but not frozen completely, about 2 1/2 hours.
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- Using a large sharp knife, cut off the bottom stem end and the green top crown of the pineapple. Stand the pineapple on one end; cut off the peel in strips by slicing from top to bottom. If desired, make narrow wedge-shape grooves into the pineapple to remove as many "eyes" as possible. With the peeled pineapple standing on one end, cut it into four pieces by cutting from top to bottom. Cut the fruit away from the core on each piece; discard core. Chop pineapple.
- Place chopped pineapple in a blender or food processor; add lime juice and honey. Cover and blend or process about 2 minutes or until completely smooth. Press through a strainer. (You should have about 1-2/3 cups of strained fruit juice mixture.)
- Pour juice mixture into a shallow baking dish. Freeze for at least 4 hours or until firm. Break frozen mixture into large chunks. Transfer frozen chunks to a chilled large bowl. Beat with an electric mixer on low to medium speed until smooth but not melted. Return mixture to baking dish. Cover and freeze for at least 3 hours or until firm.
- To serve, let stand at room temperature for 5 minutes. Scoop into chilled dessert dishes. If desired, top with lime peel and/or wedges.
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- Combine pineapple, ginger syrup, and lime juice in a food processor and process until smooth. Transfer to an 8-by-8-inch baking dish and spread into an even layer. Freeze until firm, about 4 hours. Remove from freezer and rake with a fork. Cover with plastic wrap and return to freezer for at least 1 hour or up to 1 week.
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- In a large saucepan, combine the pineapple juice with the sugar, mint sprigs, coarsely chopped chile and a pinch of salt. Simmer over moderately high heat, stirring, until the sugar has dissolved, about 2 minutes. Remove from the heat and let stand for 30 minutes to cool slightly.
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- Pour the cooled sugar syrup along with the pineapple pieces and lime juice in a food processor. Whizz until everything is pureed .
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From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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