Pineapple & Lemon Granita…
I have a question for all of you photographers out there (amateur & professional)…
How many photo’s do you have of yourself?
I know right? Unless you have a friend or partner who shares your enthusiasm for photography you’re likely to spend all your time behind the camera and hardly ever feature.
I see you putting your humble face on. Don’t give me that, I’m sure we’d all love to spend some time on the other side. :)
I was lucky enough to do just that a few weeks ago. G and I received a couple’s photo shoot from his brother (A) & his sister in law (L) for Christmas and were finally able to use it. (Photo’s to come!)
Needless to say I was a bundle of nervous excitement as we pulled up to the meeting point. The photographer happened to be L’s best friend which helped to still the nerves and soon we were having a wonderful time.
Now all that’s left is to attempt to muster up some patience as we wait for the photo’s.
How does all this link to our Pineapple & Lemon Granita we’re enjoying today? Well, it doesn’t really. I just wanted to tell you about it. And eat some Granita at the same time.
What I love about granita is that it’s light (even with the cream). Perfect for Summer.
Pineapple & Lemon Granita: (Adapted from David Lebovitz’ The Perfect Scoop)
- 3 1/2 cups (875 ml) water
- 1 1/2 cups (300 g) sugar
- 725 g fresh pineapple, peeled, cored & chopped into small chunks
- zest of 1 lemon
- 1 cup (250 ml) freshly squeezed lemon juice (about 3 lemons)
Place all ingredients into a blender/food processor and blend until smooth.
Pass the mixture through a strainer to remove the pulp.
Pour the mixture into a large flat pan and freeze.
After about an hour, remove from the freezer and scrape the frozen mixture with a fork to break it up. Start at the edges and scrape towards the center, breaking up big chunks and forming tiny ice crystals. Freeze for about 1/2 an hour and scrape again. Do this 2 – 3 more times until you have tiny ice crystals all throughout.
Serve with a dollop of whipped cream.