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Raspberry-Pineapple Granita




Source of Recipe


Eat What You Love & Lose.


List of Ingredients




2 cups raspberries, chilled
2 cups diced fresh pineapple, chilled
1/3 cup superfine sugar
2 tablespoons fresh lemon juice


Recipe



Chill a 13 X 9 X 2 inch nonreactive metal baking pan in freezer for at least 30 minutes.


Puree raspberries in blender or food processor. Force through sieve with rubber spatula to remove seeds (you should have 1 cup of puree ).


Puree pineapple, sugar and lemon juice in blender or food processor until smooth. Stir in raspberry puree.


Pour into chilled baking pan. Freeze until ice crystals form around the edges, about 45 minutes. Using a fork, stir well to incorporate ice from edges into mixture. Return to freezer. Every 30 minutes, mash mixture and stir until all the liquid is uniformly frozen, about 3 hours.


Spoon granita into chilled bowls and serve. The granita should be slightly soft. If it freezes solid, place pan in refrigerator for a few minutes and mash again before serving. Garnish with fresh mint, if desired.