Spicy Pineapple Granita

Instead of finishing a big meal with a rich dessert, Padma Lakshmi opts for this cold, fruity pineapple granita spiked with cayenne.

Slideshow:Refreshing Granitas

  • Total Time:
  • Servings: 8
  • Time(Other): PLUS 3 HR FREEZING

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  • One 3-pound pineapple—peeled, cored and coarsely chopped
  • 1/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon cayenne pepper

How to make this recipe

  1. Puree all of the ingredients in a food processor until smooth. Pour the puree into a large, shallow baking dish. Cover and freeze until hard, about 3 hours.

  2. Using a fork, break the granita into chunks and transfer to a food processor. Pulse until light and fluffy, 1 minute. Transfer to bowls and serve immediately.


One serving 73 cal, 19 gm carb, .5 gm protein, 2 gm fiber.

Contributed By Photo © John Kernick Published June 2007

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