Ok, I know that last post was a bit of a doozy…I just had to get it out of my system, you know? But now I’m here to bring you something more cheerful and upbeat - I mean, I can’t always be cynical, and after all, cookworm turns one this month! I’ll post something more celebratory on the official day, but for now, how about something delicious, cold, and perfect for all sorts of friendly and relaxed occasions…say, Memorial Day barbecues?
Since I don’t have an ice cream maker at my place, I’ve found granitas to be my dessert of choice for when I need a fix of something sweet and frozen. It’s outrageously easy to make a granita, and this one that I whipped up the other day was just as good if not better than any of the sorbets at my favorite ice-cream parlor.
Pineapple and basil might seem like an unusual combination, but they really pair beautifully together (think Thai food). This recipe uses mostly frozen puréed fruit and only a small amount of water/sugar syrup since the pineapple is sweet enough on its own. The texture will be more smooth than icy if you’re diligent at stirring the crystals with a fork, but it’s refreshingly yummy either way.
Pineapple-Basil Granita
18 ounces (about 1/2 large) roughly chopped pineapple (weigh after trimming and cutting, not before)
juice from half a lemon
3-4 large basil leaves, finely chopped
1/4 cup water
2 tablespoons sugar
Place pineapple in a food processor and purée until smooth (a few errant chunks are okay). Transfer to a bowl. Place sugar and water in a small saucepan and bring to a boil over medium heat. Boil for about 5 minutes or until slightly reduced. Stir sugar syrup, lemon juice, and chopped basil into puréed pineapple, then pour into a flat 9″ square or round dish. Freeze, stirring and breaking up large pieces with a fork every 20 minutes or so, until granita reaches the desired consistency (about 1 - 1 1/2 hours). Spoon into serving cups. Makes about 4 servings.
