Pine-lime granita recipe

Pine-lime granita recipe

The New EasyPaired 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
For the vanilla cream
  • 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

  1. Place the water and sugar in a saucepan over low heat and stir to dissolve.
  2. Remove from the heat and refrigerate until cold.
  3. Add the pineapple and lime juice to the cooled syrup, pour into a shallow metal container and freeze for 4 hours or until firm.
  4. Rake the granita with a fork and return to the freezer.
  5. To make the vanilla cream, place the cream, sugar and vanilla in a bowl and whisk until soft peaks form.
  6. Spoon the granita into bowls and top with the vanilla cream to serve.

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