Wednesday, 13 March 2013

Pineapple, Rum and Vanilla Yoghurt Granita

The weather may be sizzling hot but here's something to keep you fresh and cool. It's one of my favourite  treats to make during summer.  Granita is basically a semi-frozen dessert made of granular ice with a sugar-syrup base, usually flavored with fruit pure, coffee, or wine.

3/4 cup caster sugar
1 cup water
1/2 cup white rum
1 kg chopped pineapple
1/4 tsp salt
2 cups vanilla-flavoured yoghurt

Place the sugar, water and rum in a small saucepan over low heat and cook stirring, for 2-3 minutes or until the sugar is dissolved. Increase the heat to high and bring to the boil for 2 minutes. Allow to cool completely.
Sprinkle the pineapple with the salt and place in a blender with  the cooled sugar syrup. Process until smooth. Place in a bowl with the yoghurt and whisk to combine. Pour into a shallow metal tin and freeze for 2 hours.
Using a fork, rake the top of the granita and freeze for another hour. Repeat every hour for 3-4 hours or until the granita is set.

Recipe by Donna Hay

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