Pine-lime granita recipe
Paired with creamy vanilla, this pine-lime granita evokes memories of summer holidays.
Preparation time includes four hours of freezing time.
This recipe is taken from The New Easy by Donna Hay.
Ingredients
- 220 g caster sugar
- 375 ml water
- 500 ml pineapple juice
- 80 ml lime juice
- 7.8 oz caster sugar
- 13.2 fl oz water
- 17.6 fl oz pineapple juice
- 2.8 fl oz lime juice
- 7.8 oz caster sugar
- 1.6 cups water
- 2.1 cups pineapple juice
- 0.3 cup lime juice
- 180 ml double of whipping cream
- 1 tbsp (heaped) icing sugar
- 0.5 tsp vanilla bean paste
- 6.3 fl oz double of whipping cream
- 1 tbsp (heaped) icing sugar
- 0.5 tsp vanilla bean paste
- 0.8 cup double of whipping cream
- 1 tbsp (heaped) icing sugar
- 0.5 tsp vanilla bean paste
Details
- Cuisine: Italian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 260 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Place the water and sugar in a saucepan over low heat and stir to dissolve.
- Remove from the heat and refrigerate until cold.
- Add the pineapple and lime juice to the cooled syrup, pour into a shallow metal container and freeze for 4 hours or until firm.
- Rake the granita with a fork and return to the freezer.
- To make the vanilla cream, place the cream, sugar and vanilla in a bowl and whisk until soft peaks form.
- Spoon the granita into bowls and top with the vanilla cream to serve.
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