Frozen Pineapple Dessert: Make a Cool Pineapple Granita for Hot Days

Unless you belong to the niche section of the population that does not like cold and sweet treats, you are going to absolutely love Granita. This frozen pineapple dessert uses fresh pineapples to create a piquant and sweet flavor bomb that you can relish on its own or use as a topping over other milky or creamy desserts to cut down on the richness. Obviously, it is an appropriate pineapple fruit dessert for the warm months.

The roots of Granita can be traced back to 9th century Sicily when the aristocracy consumed it. It was then known as sherbet and was usually made with fresh fruit juices or extracts, sugar, and ice. The pineapple variant emerged in the 19th century with the tropical fruit trade.

Traditionally, this dish was made by mixing pineapple puree in sugar, water, and lemon juice and freezing it; the mixture was scraped repeatedly to form ice crystals. Very soon, this refreshing dessert became highly fashionable in Italy and spread to all parts of the world. Interestingly, this version of Granita, made with pineapples, also became a popular option for refreshment in the 1950s and '60s America. This was especially popular in drive-through joints, along with slushies and ice cream cones.

On the other hand, Italians still take pride in serving Granita at tropical-themed gatherings, Italian ice cream parlors, and fine dining restaurants.

Pineapple Granita:

Ingredients:

• 500 gm pineapple
• 210 gm sugar
• 100 ml water
• 14 ml lime juice
• 11 ml lemon juice
• 2 tsp ginger

Method:

1. Start by puréeing fresh pineapple chunks in a blender or food processor, stopping the blender, and scraping down sides as needed to make sure everything is well incorporated.
2. Then, put this blend through a fine-mesh sieve into a large bowl to remove any excess pulp and fibers.
3. Then, pour the strained pineapple puree, granulated sugar, and water into a medium saucepan.
4. You need to bring this saucepan over medium heat, stirring at intervals, until the sugar dissolves.
5. Remove the saucepan from the heat and stir in lime juice, lemon juice, and grated ginger.
6. Wait till the concoction cools down to room temperature. This is a critical step because you would want to freeze the mixture only after it has cooled down completely.
7. Pour the cooled mixture into a baking dish or a greased metal pan.
8. Then, cover the dish with plastic wrap or aluminum foil and put it in the freezer.
9. Every 30 minutes, remove the dish from the freezer, stir with a fork, and crush all the ice crystals that have formed. This process is called "tempering" and it will give your granita the slushy characteristic texture you love.
10. Repeat the tempering for 2-3 hours or more until you get your desired consistency.
11. Portion it out into individual serving cups or bowls.
12. Serve immediately, garnished with fresh pineapple wedges, lime zest, or sprigs of mint if you'd like.

It is highly recommended to temper the mixture until it achieves a slushy texture and avoids over-freezing it as the mixture will yield an icy consistency. You could try a varied mix of flavors with some added coconut milk or a sprinkling of cinnamon.

Tips on working with pineapples:

While they are extremely versatile, pineapple can be a temperamental fruit to work with. It has a thick, prickly rind, which needs to be removed entirely. You also need to remove its core so that the taste of the sorbet does not get affected in any way. If you decide to slice up the pineapples beforehand, you should keep them dipped in pineapple juice so that they don't turn brown. You can also reinforce the flavor of pineapple in a basic pineapple pudding dessert by topping it with a crown of pineapple granita. Admittedly, some patience is required to master the granita, considering it requires a specific skill set to identify when to temper the mixture, but the result is well worth the effort. The hit of the slushy texture, with intense pineapple flavor, will leave you and your guests in awe.