The base of this granita is fresh pineapple blended with mandarin orange juice, dark brown sugar for depth of flavour, a splash of rum for a touch of tropical indulgence (optional), lime juice for a touch of acidity and a pinch of salt to balance the sweetness.
Ingredients:
- 2 cups (about 16oz) pineapple, peeled and diced
- 1/2 cup freshly squeezed mandarin orange juice (or other orange juice)
- 1/4 cup packaged dark brown sugar
- 1 oz. Gold Rum (optional)
- 2 teaspoons lime juice
- Pinch of kosher salt
To serve:
- Whipped cream
- Toasted coconut shavings
- Fresh pineapple, finely diced
Method:
In a blender or food processor, combine the diced pineapple, mandarin orange juice, dark brown sugar, golden rum (if using), lime juice and a pinch of kosher salt.
Blend until smooth and well combined. Taste and adjust for sweetness or tang by adding more brown sugar or lime juice if desired.
Pour the blended mixture into a shallow baking dish or metal cake tin. The thinner the layer, the quicker it will freeze and the finer the granita will be.
Place the dish in the freezer and allow to freeze for about 1 hour. Remove from the freezer and use a fork to scrape the mixture, breaking up any ice crystals that may have formed around the edges. Stir well to incorporate.
Return the bowl to the freezer and repeat the scraping process every 30 minutes to 1 hour, breaking up the frozen mixture with a fork until the whole mixture is fluffy and resembles coarse snow.
Once the granita has reached the desired consistency (light and fluffy), spoon into serving bowls or glasses.
Serve the Pineapple and Mandarin Orange Granita with a dollop of whipped cream, a sprinkle of toasted coconut and fresh pineapple cubes.
For an extra tropical touch, drizzle a little more rum over the granita just before serving.
