Best Tropical Fruit Granita Recipes

Tropical Fruit Granita image

Yield Serves 6

Number Of Ingredients 5

3 cups tropical fruit juice blend (such as pineapple-orange-passion fruit)
4 1/2 tablespoons sugar
1 1/2 tablespoons dark rum
1 tablespoon fresh lime juice
3/4 teaspoon vanilla extract

Steps:

Stir juice and sugar in large bowl until sugar dissolves. Add rum, lime juice and vanilla. Pour mixture into shallow baking dish. Freeze until mixture is entirely crystallized, stirring frequently and scraping crystals from around edges, about 5 hours. (Can be prepared 2 days ahead. Cover and keep frozen.)
Using tines of fork, scrape frozen juice mixture to form small flakes. Spoon granita into goblets and serve.

Tropical Fruit Champagne Granita image

Yield Makes about 9 cups, serving 6

Number Of Ingredients 5

1/2 cup sugar
1/2 cup water
3 cups 1/2-inch chunks fresh pineapple (about 1), peeled and cored
4 cups chilled passion-fruit nectar or juice
3/4 cup chilled Champagne

Steps:

In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup.
In a blender or food processor purée pineapple with 1/4 cup plus
2 tablespoons syrup (reserving remaining syrup for another use). Stir in nectar or juice and Champagne. Pineapple mixture may be made 1 day ahead and chilled, covered.
Transfer pineapple mixture to a shallow metal baking pan and freeze, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days ahead and frozen, covered. Just before serving, scrape granita with a fork to lighten texture.
Scoop granita into serving bowls.