• 50minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1/2 cup sugar

  2. 1/2 cup water

  3. 1 pineapple

  4. 4 cups chilled passion-fruit nectar or juice (available at specialty food shop)

  5. 3/4 cup chilled champagne

  6. 6 baby pineapples (available at specialty food shop)

Instructions Jump to Ingredients ↑

  1. In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup.

  2. Peel Pineapple and core. Cut pineapple into 1/2-inch chunks.

  3. In a blender or food processor puree 3 cups pineapple with 1/4 cup plus 2 tablespoons syrup. Stir in passion-fruit nectar or juice and champagne . Transfer mixture to a shallow metal baking pan. Freeze mixture, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days ahead and frozen, covered.

  4. Just before serving, scrape granita with a fork to lighten texture. Horizontally halve baby pineapples and with a serrated knife hollow out enough of core and pineapple to hold about 1 cup granita. Serve granita in pineapples, mounding it, or in chilled goblets.

  5. Yield: about 9 cups; 12 servings Per serving: 115 calories; 0.3 g fat (0 g saturated fat; 2 percent calories from fat); 27.2 g carbohydrates; 0 mg cholesterol; 5 mg sodium; 0.4 g protein; 1 g fiber.

  6. Recipe Source: Gourmet's Sweets : Desserts For Every Occasion (Random House)

  7. Reprinted with permission.


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