Description
Use this granita on top of vanilla bean ice cream for a fresh and light dessert. The recipe for my vanilla bean ice cream is located here.
Ingredients
Scale
- 1 pineapple, pureed
- 1 cup sugar
- Vidal Gourmet Ice Wine Syrup
- mint leaves for garnish
Instructions
- Place the sugar + 1/2 cup of water in a saucepan and heat just until the sugar dissolves. Set aside to cool.
- Cut your pineapple into chunks and add into a blender with the syrup.
- Pour the pureed pineapple mixture into a large resealable plastic bag and lay flat in your freezer. Freeze overnight.
- Before serving, remove the bag from the freezer and while the granita is still in the bag, smash bag on a hard surface or break up using your hands.
- Scoop vanilla bean ice cream into 4 martini glasses, Add a scoop of granita on top of the ice cream. Drizzle with ice wine syrup. Garnish with a mint leaf.
- Prep Time: 15 mins