Blissfully refreshing, this sophisticated frozen dessert doubles as a palate cleanser
1 large ripe pineapple, peeled and cored
1 to 2 cups pomegranate seeds
2 tablespoons candied ginger, minced
2 tablespoons minced fresh mint (optional)
Sugar to taste
Sprigs of mint for garnish (optional)
- Chop the pineapple into small pieces, saving as much of the juices as possible. Put the pineapple juice and the pomegranate seeds in a food processor, and pulse several times to mince the fruit almost–but not quite–to pulp.
- Transfer the mixture to a shallow glass bowl or pan, and add ginger and the mint, if desired. Taste for sweetness, and add sugar if necessary.
- Place the bowl or pan in the freezer, and freeze for 3 hours, interrupting it every 30 minutes or so to poke it assertively with a fork. Then cover the bowl or pan, and fd freeze overnight, or for a minimum of 6 hours.
- About 15 minutes before serving time, take the granita out of the freezer and let it sit at room temperature. Just before serving, drag a fork through the granita to break it into tiny ice crystals. Serve right away in stemmed glassware, for a particularly elegant presentation. Garnish with sprigs of mint, if desired.
|
