Raspberry-Pineapple Granita

Makes 6
Prep 10 m
Chill 30 m
Freeze 240 m



  1. 1 of 5 Chill 13 x 9 x 2-inch nonreactive metal baking pan in freezer for at least 30 minutes.
  2. 2 of 5 Puree raspberries in blender or food processor. Force though sieve with rubber spatula to remove seeds (you should have 1 cup puree).
  3. 3 of 5 Puree pineapple, sugar and lemon juice in blender or food processor until smooth. Stir in raspberry puree.
  4. 4 of 5 Pour into chilled baking pan. Freeze until ice crystals form around the edges, 30 to 60 minutes. Using a fork, stir well to incorporate ice from edges into whole mixture. Return to freezer. Every 30 minutes, mash mixture and stir, until all the liquid is uniformly frozen, about 3 hours.
  5. 5 of 5 Spoon granita into chilled bowls and serve. The granita should be slightly soft. If it freezes solid, place pan in refrigerator for a few minutes and mash again before serving. Garnish with fresh mint, if desired. Makes 6 servings.
Nutrition Information for Raspberry-Pineapple Granita
Servings Per Recipe: 6
Per Serving: 1 mg sodium, 1 g pro., 86 kcal cal., 22 g carb., 0 g sat. fat, 0 mg chol., 3 g fiber, 0 g Fat, total