Recipe: Tropical Granita
Ideally, I'd have been available every 30 minutes to stir and scrape the granita so that it didn't form ice chunks. But then I wouldn't have been enjoying lunch with friends. Personally, I rather liked this with a bit of iciness to it, but the choice is yours as to how much work you want to put into it. It's hot, it's time for vacation... there's a reason they call these the lazy, hazy, crazy days of summer!
- 2 cups fresh pineapple chunks
- 3 medium bananas, very ripe, peeled
- 1 cup mango sorbet, softened
- 1/2 cup pineapple juice
Place everything into a blender and whir until smooth. Pour into an 8-inch square metal baking pan and freeze for 6 hours or so; scrape every 30 minutes if you want to, but don't feel obligated.
Makes 3 generous cups.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on July 14, 2011.