Raspberry-Pineapple Granita

By lindybug

Ingredients

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

Details

Servings 6

Preparation

Step 1

1. Chill 13x9x2" nonreactive metal baking pan in freezer for at least 30 min.

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

3. Puree pineapple, sugar, and lemon juice in blender until smooth (you should have about 2 cups puree). Stir in raspberry puree.

4. Pour into chilled baking pan. Freeze until ice crystals form around the edges, 30-60 min. Using a fork, stir well to incorporate ice from edges into whole mixture. Return to freezer. Every 30 min, mash mixture and stir, until all the liquid is uniformly frozen, about 3 hrs

5. 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.