It's hot out there. But relief is on the way in the form of a nice 'n' icy easy-peasy dessert. You can add another dimension to the granita by sprinkling crushed meringue on top. Note it's best to make this recipe a day ahead.
1 large pineapple
1 small knob of ginger, peeled
1 lime, juiced
2 tbsp castor sugar
It is best to make this a day ahead.
Remove the skin from the pineapple. Juice the pineapple with the peeled ginger; you should get about 450ml. Whisk together with the lime juice and sugar until the sugar dissolves. Pour the mixture into a wide, shallow metal tray and place in freezer.
Freeze for 2 hours or until mixture is partially frozen (it will start to freeze around the top and edges). Remove from freezer. Use a fork to break the frozen portions of the granita into large chunks and stir them into the centre. Return to freezer. Repeat 3 to 4 times, every 30 minutes, or until the mixture resembles coarse crystals. Freeze overnight, if desired.
One hour before serving, scrape the mixture again. Return to the freezer for an hour. This sets the crystals and gives the granita its crunchy texture. Serve with mango slices or in a nice glass for a stunning but simple presentation.
Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.