A study in proportions, granité is nothing more than fruit, sugar, and liquid, and the variation of these few factors means the difference between a slushy and a granular treat. Because pineapple juice is often overly sweet, and because we like the texture the actual fruit provides, we blended up a whole pineapple for this dish. Doing this extends preparation by a few minutes, but our granité is still an easy, no-fail recipe that’s a guilt-free way to satisfy your sweet tooth.
Game plan: Once made, the granité can be stored in the freezer in a container with a tightfitting lid for up to 2 weeks.
This recipe was featured as part of our Post-Holiday Recovery Menu.
- 1 medium pineapple (about 3 pounds), peeled, cored, and coarsely chopped (about 5 cups)
- 1 1/4 cups water
- 3/4 cup granulated sugar
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon finely grated orange zest
- 1Combine all ingredients in the bowl of a food processor and process until smooth, about 2 minutes.
- 2Pour mixture into a 13-by-9-inch dish and freeze, uncovered, until just set but not frozen completely, about 2 1/2 hours. Rake through mixture with a fork to break up any large chunks.
- 3Return to the freezer and rake again when thoroughly set, about 2 hours more. Transfer to a container with a tightfitting lid and store in the freezer for up to 2 weeks.
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