Hailing from Sicily, classic granita ranks among the most refreshing desserts ever, up there with
snow cones and popsicles. Simple to make and easily modified, it’s perfect on its own as a light palate cleanser or dressed up with whipped cream and toppings. This pineapple version is big on tropical flavors, with heavy notes of vanilla and toffee thanks to a splash of rum and a scoop of dark brown sugar.
Do I need to add rum?
Nope! Feel free to leave it out, or sub in a teaspoon of pure vanilla extract for a similar effect.
Why mandarin orange juice?
We think mandarin oranges are a particularly good pairing with pineapple, as they are on the sweeter end of the orange spectrum, with lots of complex vanilla-y flavor (not unlike rum). That said, any variety of orange will do the trick, from navel oranges to blood oranges.
Ingredients
- 2 c.(about 16 oz.) pineapple, peeled and cubed
- 1/2 c.freshly squeezed mandarin orange juice (or other orange juice)
- 1/4 c.packed dark brown sugar
- 1 oz.gold rum
- 2 tsp.lime juice
- Pinch kosher salt
For serving:
- Whipped cream
- Toasted coconut flakes
- Fresh pineapple, diced small
Directions
-
- Step 1
Combine granita ingredients in a blender and blend until combined. Let stand for a minute to let ingredients settle, then blend again making sure all ingredients are combined and sugar is completely dissolved.
- Step 2Strain mixture into a baking dish and place in the freezer uncovered. Let chill for 2 hours, or until mixture is beginning to freeze. Use a fork to scrape any icy bits into shards, and stir mixture well. Return to freezer until almost frozen solid, about 2 hours more. Again use a fork to scrape mixture into shards. Return to freezer to freeze completely, at least 1 hour more.
- Step 3To serve, divide granita amongst serving dishes and top with whipped cream, fresh pineapple, and toasted coconut.
- Step 1