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Pineapple Granita

As summer gets into full swing and temperatures in certain areas hit the triple digits, I find myself making batches of granita, or semi-frozen fresh fruit juices that are somewhat similar to shaved ice.
As you reduce the quantity of sugar in the recipe, the granita will freeze more quickly, and will freeze into a more solid consistency. Because the fresh pineapple juice is normally fairly sweet, I only add a Tablespoon or two of extra sugar to the juice mixture before placing the mix into the freezer.
Make sure you scrape the contents with a fork every thirty minutes, to discourage the juice from freezing into a solid block of ice.
The following recipe provides roughly six servings.

Ingredients

  • 2 cups fresh pineapple juice
  • Zest of ¼ lemon
  • Juice of ¼ lemon
  • 1 Tbsp white granulated sugar
  • A few grains of Kosher salt
  • 1 cup fresh pineapple (cut into bite-sized pieces)

Instructions 

  • Mix together the ingredients, and stir until the sugar and Kosher salt are completely dissolved.
  • Taste, and add more sugar or fresh lemon juice, if desired.
  • Pour the liquid mixture into a shallow casserole dish, and place the casserole dish into the freezer.
  • Check on the mixture every thirty minutes, scraping the contents with a fork to arrive at a shaved ice consistency and to ensure the contents don’t freeze into a solid block.
  • Repeat this process about four times, until your granita reaches a light and fine shaved ice consistency.
  • Serve cold, in chilled small dessert bowls, with fresh pineapple slices on top.

Notes

You can make this same style of refreshing summer dessert using whatever fruit juices you like—the same approach will work wonderfully.