Curiously, this granita really comes alive when a few grains of coarse salt are flecked over each serving. When I had friends over for a taste, they were surprised to see me salting their granita, but they quickly changed their minds when they tasted it. Try fleur de sel, hand-harvested salt crystals from France, or whisper-thin squares of Maldon salt, from England.
Recipe information
Yield
makes about 1 1/4 quarts (1 1/4 liters)
Ingredients
Preparation
Step 1
Cut the pineapple into small chunks and purée them in a blender or food processor with the water, sugar, lime juice, and salt until completely smooth. If you wish, press the mixture through a mesh strainer for a more fine-textured granita. Freeze according to the instructions for freezing granita on page 145.
Perfect Pairings
Step 2
Serve Pineapple Granita alongside either Toasted Coconut Ice Cream (page 96) or another tropical flavor, such as Roasted Banana Ice Cream (page 72).
