2 fluid ounces Water
6 ounces Granulated sugar
1 quart Pineapple juice
Yield: 1 1/2 quarts
1. Combine the water and sugar in a saucepan. Bring to a full boil and boil for one minute. Remove from the heat and add the pineapple juice. Chill then check the density. Add water or more sugar syrup to the granità base if needed to adjust it to 1.0907 D (12° Baumé).
2. Pour into a shallow stainless steel pan and freeze until the granità begins to harden, about 3 hours.
3. Scrape the surface of the granità with a metal fork or spoon to break up the ice crystals. Return the granità to the freezer until firm.
4. Scrape the surface of the frozen granità to loosen the ice crystals. Scoop into serving dishes and serve immediately.
Notes: Method: Scraped
6 ounces Granulated sugar
1 quart Pineapple juice
Yield: 1 1/2 quarts
1. Combine the water and sugar in a saucepan. Bring to a full boil and boil for one minute. Remove from the heat and add the pineapple juice. Chill then check the density. Add water or more sugar syrup to the granità base if needed to adjust it to 1.0907 D (12° Baumé).
2. Pour into a shallow stainless steel pan and freeze until the granità begins to harden, about 3 hours.
3. Scrape the surface of the granità with a metal fork or spoon to break up the ice crystals. Return the granità to the freezer until firm.
4. Scrape the surface of the frozen granità to loosen the ice crystals. Scoop into serving dishes and serve immediately.
Notes: Method: Scraped
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