This sweet-and-spicy Pineapple Jalapeño Granita recipe is ideal for making a refreshing summertime dessert. And don’t fear, it’s not too spicy!
Beat the Warmth with a Frozen Deal with
I really like North Carolina, however it’s scorching right here. Actually scorching. A day beneath 90 levels is trigger for celebration so far as I’m involved. The advantage of all these scorching days is that it’s the right excuse to get within the kitchen and make frozen treats, like this Pineapple Jalapeno Granita. (And, for my part, that’s the one advantage of scorching climate. Popsicles! Ice cream! Granitas!)
Final summer time once I had my group backyard plot, one of many few veggies that grew rather well was my jalapeno plant. My husband and I like jalapenos, however I began to panic as a result of there have been simply so many. What would we do with all of them?! One of many methods I began to make use of them was in fruit salads. The delicate warmth of the jalapeno and the sweetness of recent summer time fruit works so properly collectively. I’ve tried it with cantaloupe, watermelon, and mangoes, however my favourite pairing by far is with pineapple.
Concerning the Recipe
As a result of I had been fully overdoing the entire pineapple + jalapeno factor, I made a decision to combine issues up a bit of bit and use the duo in a granita. I’ve made this a number of occasions since then as a result of it’s change into considered one of our favourite summer time desserts. Don’t let the jalapeno put you off—that is solely mildly spicy. Simply sufficient to make issues fascinating.
Pineapple Jalapeño Granita
Prep Time: 20 minutes
Cook dinner Time: three hours
Whole Time: three hours 20 minutes
1 cup water
half cup sugar
1 jalapeño, halved (don’t discard the seeds)
1 lb pineapple, peeled and diced
juice from 1 lime
half tsp salt
Mix the water, sugar, and jalapeño in a small saucepan and cook dinner over medium-high warmth, stirring regularly. When the combination involves a boil, decrease warmth and simmer for five minutes extra.
Cool combination to room temperature after which pressure by means of a fine-mesh sieve.
Add pineapple, lime juice, salt, and sugar combination to a meals processor and course of till clean.
Pour combination into 9 x 13 inch baking pan. Freeze till ice types across the edges. Stir with a fork and return to the freezer—repeat each 20–30 minutes till granita is totally frozen.
Use a fork to scape the granita into fluffy crystals and serve.
Cook dinner time is the time within the freezer. Freeze time is approximate—it takes about three hours in mine.
This publish was initially printed on 6 July 2011.
Kiersten is the founder and editor of Oh My Veggies.