Tropical Fruit Champagne Granita |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Baby pineapples that have been hollowed out make beautiful serving shells for this granita. These pineapples are available at specialty produce markets. Ingredients:
1/2 cup sugar |
1/2 cup water |
3 cups 1/2-inch chunks fresh pineapple (about 1), peeled and cored |
4 cups chilled passion-fruit nectar or juice |
3/4 cup chilled champagne |
Directions:
1. In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup.
2. In a blender or food processor purée pineapple with 1/4 cup plus
3. 2 tablespoons syrup (reserving remaining syrup for another use). Stir in nectar or juice and Champagne. Pineapple mixture may be made 1 day ahead and chilled, covered.
4. Transfer pineapple mixture to a shallow metal baking pan and freeze, 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. Just before serving, scrape granita with a fork to lighten texture.
5. Scoop granita into serving bowls.
6. Each serving about 180.8 calories and 0 grams fat Nutritional analysis provided by Gourmet
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