Pineapple and Lychee Granita is a light and refreshing dessert that you can start early and have ready for the evening without using an oven. This version skips the typical water and sugar base in favor of pureed whole fruit. The end result is a light and fluffy texture which feels decadent, melting in your mouth nearly instantly.
Featured Ingredients
Pineapple is the richest source of bromelain, an incredibly potent mixture of proteolytic enzymes that aid in protein digestion when pineapple is consumed raw. This is also the reason why raw pineapple in marinade is an amazing tenderizer.
Lychee is a tropical fruit that delivers at least 10% or more of the daily value of 7 different nutrients including vitamins, minerals, and phytonutrients. Lychees are a top food source of vitamin C, providing more vitamin C than oranges per serving!
Pineapple and Lychee Granita
Ingredients
Instructions
- Peel and pit the lychee.
- Zest the limes and reserve the zest for garnish, then cut the remaining peel of the limes.
- Place the peeled limes, lychee, pineapple, and salt in a blender and blend until completely smooth.
- Pour the puree onto a rimmed baking sheet or into a sheet pan or lasagna pan and place in the freezer.
- After 1 hour, remove he baking sheet from the freezer and scrape the mash the fruit with a fork to make little ice crystals. Return the baking sheet to the freezer.
- After another hour, remove the baking sheet from freezer and mash the fruit a second time. Return the baking sheet to the freezer.
- After a third hour, remove the baking sheet from the freezer and mash the fruit a final time. Transfer the granita to a freezer-safe container and store in the freezer until ready to serve.
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