Hav O Pineapple Cocktail Recipe
twitterfacebook
pineapple

Sorbet & Granita with Fruit Salad Recipe

Contributed by Anita

Ingredients

Pineapple Sorbet Ingredients:

  • 650g pineapple, cut into pieces
  • 200g sugar (white sugar or castor sugar) (1 cup)
  • 200ml water

Tropical Granita Ingredients:

  • 150g caster sugar (3/4 cup)
  • 500 ml water (2 cups)
  • 150g pineapple, cut into pieces
  • 100g strawberries, cut in half
  • 100g passionfruit pulp, fresh or frozen

Fruit Salad Ingredients:

  • 2 slices pineapple, cut into wedges
  • 1-2 apples (I used pink lady apples), cut into slices
  • 2 oranges, peeled and cut into segments
  • 1 punnet (250g) blueberries
  • 2 punnets (500g) strawberries, cut in half or quarters
  • 1-2 bananas, sliced

Method

For the Pineapple Sorbet:

Process the pineapple in a food processor. Place the pureed pineapple, sugar and water into a medium saucepan and cook on medium/high heat until the sugar is dissolved and the mixture comes to the boil (this may be difficult to see as the pureed pineapple can create a layer at the top). Boil for 5minutes, then strain into a bowl or jug. Allow to cool and refrigerate for a few hours or preferably overnight until very chilled.

Churn in ice cream maker according to instructions of machine. Eat straight away or freeze in a sealable container until ready to serve. Lasts at least 2 weeks in the freezer.

For the Tropical Granita:

Process the pineapple and strawberries in a food processor. Place the sugar, water, passionfruit pulp and pureed pineapple and strawberries into a medium saucepan (you can use the saucepan that was used for the pineapple sorbet if you want to save on washing up). Bring to the boil on medium/high and continue to boil for 5min. Remove from heat and allow to cool.

Place a piece of muslin cloth over a sieve, place this over a large pan that will take more than 1L of liquid (20cm x 30cm x 5cm). Pour the granita mix into the muslin cloth and allow the liquid to pass through. Use a spoon to help more liquid through, or use your hands to squeeze excess liquid out. If you don’t have muslin cloth, using a sieve on its own will work fine.

Place the pan in the freezer until solid (overnight). Use a fork to scratch the granita into fluffy ice crystals. Return to the freezer for another 2 hours (if longer, place in a sealed container) before serving.

For the Fruit Salad:

Mix all fruit together in a bowl or place artistically on a plate.

To serve the Pineapple Sorbet and Tropical Granita with Fruit Salad, prepare the fruit salad and place the pineapple sorbet on top. Place the granita on the fruit salad just before serving.

Any component of this dessert can be served independently.