I absolutely love this pineapple granita recipe because it’s the perfect blend of tropical sweetness and zesty lime that instantly transports me to a beach getaway, even if I’m just in my backyard. Plus, it’s super easy to make and totally Instagram-worthy with its vibrant color and refreshing vibe!
The taste of pineapple granita, especially with a hint of lime, is one I find incredibly refreshing. My recipe delivers the pure, ripe taste of pineapple in the way only a granita can.
So we start with about 3 cups of peeled and cored pineapple, which you chop up into ½-inch pieces. Toss that into your blender with ½ cup of granulated sugar—a cup if you really want it sweet—and a ¼ cup of fresh lime juice for a burst of flavor.
To give it the texture it should have, add a ½ cup of water. For an adult twist, add a shot of rum.
Ingredients
Pineapple: High in vitamin C, brings natural sweetness and a tropical taste.
Sugar in granules: It brings sweetness to the granita, balancing the tang of pineapple and lime.
Lime juice fresh: A zesty, tart contrast that enhances the pineapple flavor.
Optional rum: Imparts subtle warmth and depth, enhancing the tropical notes.
Ingredient Quantities
- 1 medium ripe pineapple (about 3 cups of chopped pineapple)
- 1/2 cup granulated sugar
- 1/4 cup fresh lime juice
- 1/2 cup water
- 1 tablespoon rum (optional)
Instructions
1. Trim, core, and dice the pineapple into small pieces, guaranteeing that you have approximately 3 cups of three-dimensional shapes whose faces are parallel planes.
2. Put the pineapple pieces into a blender or food processor.
3. Combine the granulated sugar and fresh lime juice in the blender.
4. Add the water and, if using, the optional tablespoon of rum.
5. Blend the high-speed mixture until it forms a smooth puree.
6. Pineapple purée should be poured through a fine-mesh sieve into a shallow dish. Use a spatula to press the purée and extract as much juice as possible.
7. Eliminate the leftover solids, and distribute the mixture evenly throughout the dish.
8. Put the dish in the freezer and let it freeze for approximately half an hour.
9. Remove the dish from the freezer after 30 minutes. Using a fork, scrape the mixture to break up any ice crystals.
10. Put the platter back in the freezer, and every 30 minutes, for a total of 2 to 3 hours, scrape the accumulating ice from the edges of the dish into the center. After 30 minutes, the dish will be slushing up a little at the edges. When you scrape, you are forming snow. The dish will eventually be filled with fluffy, slushy granita, or “snow,” a closely packed aerated ice formation. Serve immediately or store in the freezer, scraping again before serving if needed.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Blender or food processor
4. Measuring cups
5. Measuring spoons
6. Fine-mesh sieve
7. Large spatula
8. Shallow dish
9. Fork
FAQ
- Can I use canned pineapple instead of fresh?Using canned pineapple is acceptable, but for optimal flavor, use fresh pineapple.
- Is the rum necessary in this recipe?Optional: The rum adds a nice depth of flavor but can be omitted if you want a non-alcoholic version.
- How long does it take to freeze the granita?Creating the slushy texture usually takes about 3-4 hours in the freezer, with stirring every 30 minutes.
- Can I substitute the lime juice with lemon juice?Certainly, if you want a substitute that is more lemony than lime, lemon juice can be used.
- How long can I store the granita?You can keep the granita in the freezer for as long as one week, but the optimal time for savoring it is right after you’ve made it.
- Is a blender necessary for this recipe?Indeed, to achieve a uniform consistency in the pineapple mixture, it is necessary to use a blender to puree it. Only then can one proceed to the step of freezing the mixture.
Substitutions and Variations
For granulated sugar: You can replace it with a natural sweetener option: use the same amount of honey or agave syrup, and enjoy a slightly different taste in your recipe.
To obtain fresh lime juice: Use fresh lemon juice instead for a somewhat different citrus taste.
To make the drink non-alcoholic: You can omit the rum or replace it with coconut water for a tropical twist without the buzz.
Pro Tips
1. Choose a Sweet Pineapple: For the best-tasting granita, ensure your pineapple is fully ripe by checking that it’s fragrant and has a slight give when pressed. This will enhance the natural sweetness and minimize the need for additional sugar.
2. Chill Ingredients Before Blending: To help the mixture freeze faster and more consistently, consider chilling the chopped pineapple, lime juice, and water in the refrigerator for an hour before beginning the recipe.
3. Use Citrus Zest: For an additional layer of flavor, add a pinch of lime zest to the mixture before blending. The zest will enhance the citrus notes and add depth to the final product.
4. Adjust the Sweetness: Taste the pineapple puree before freezing it. If you find it too sweet or not sweet enough, adjust the amount of sugar or lime juice to suit your preference.
5. Optional Flavor Add-Ins: Consider adding a hint of fresh mint or basil to the blender for a refreshing twist. These herbs complement the tropical flavors and can elevate the granita’s complexity.
Pineapple Granita Recipe
My favorite Pineapple Granita Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Blender or food processor
4. Measuring cups
5. Measuring spoons
6. Fine-mesh sieve
7. Large spatula
8. Shallow dish
9. Fork
Ingredients:
- 1 medium ripe pineapple (about 3 cups of chopped pineapple)
- 1/2 cup granulated sugar
- 1/4 cup fresh lime juice
- 1/2 cup water
- 1 tablespoon rum (optional)
Instructions:
1. Trim, core, and dice the pineapple into small pieces, guaranteeing that you have approximately 3 cups of three-dimensional shapes whose faces are parallel planes.
2. Put the pineapple pieces into a blender or food processor.
3. Combine the granulated sugar and fresh lime juice in the blender.
4. Add the water and, if using, the optional tablespoon of rum.
5. Blend the high-speed mixture until it forms a smooth puree.
6. Pineapple purée should be poured through a fine-mesh sieve into a shallow dish. Use a spatula to press the purée and extract as much juice as possible.
7. Eliminate the leftover solids, and distribute the mixture evenly throughout the dish.
8. Put the dish in the freezer and let it freeze for approximately half an hour.
9. Remove the dish from the freezer after 30 minutes. Using a fork, scrape the mixture to break up any ice crystals.
10. Put the platter back in the freezer, and every 30 minutes, for a total of 2 to 3 hours, scrape the accumulating ice from the edges of the dish into the center. After 30 minutes, the dish will be slushing up a little at the edges. When you scrape, you are forming snow. The dish will eventually be filled with fluffy, slushy granita, or “snow,” a closely packed aerated ice formation. Serve immediately or store in the freezer, scraping again before serving if needed.
