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Pineapple Granita

We made this granita using Pineapple Agua Fresca (750ml). Serve it in a scooped-out pineapple to create a fun retro centrepiece for a party

  • Timer Prep 260 min
  • Chart 115.0 cal/
    serving
  • Chef hat Medium
    effort

Method

  1. 1 Mix the agua fresca, lime zest and rum in a jug.
  2. 2 Adding a dash of alcohol means the granita won’t freeze too solidly, but has a nice, crunchy texture.
  3. 3 Transfer the mixture to a large, lidded plastic container.
  4. 4 Put in the freezer for 1 hour.
  5. 5 Using a fork, rake the granita from the edges into the centre, then return to the freezer until crystals form again.
  6. 6 Repeat every 30 minutes, until the granita is frozen and has the appearance of finely crushed ice – this should take about 3 hours.
  7. 7 Meanwhile, make the pineapple cup.
  8. 8 Slice the top off the pineapple with a sharp knife, then cut around the inside edge of the bottom, leaving a 2cm border.
  9. 9 Cut the flesh into quarters and scoop it out with a spoon (save it to use in a fruit salad).
  10. 10 Cut a slice of pineapple from the top and set aside to use as a garnish.
  11. 11 Take the granita from the freezer.
  12. 12 Rake it into chunky crystals and spoon into the pineapple.
  13. 13 Serve immediately, topped with a wedge of pineapple.
  14. 14 Store the leftovers in the freezer until needed.