Hostess With The Mostess

Pineapple Granita


1 cup sugar

cup water

1 pineapple, chopped


Place the sugar and water in a saucepan and heat until the sugar dissolves into a clear liquid, creating simple syrup. Set aside to cool.

Cut the pineapple into chunks, discarding the skin and core. Put some pineapple and some simple syrup in a blender or food processor and puree. Repeat until you've pureed all the pineapple and syrup. Pour into a 13 x 9-inch nonstick metal baking pan and freeze partially, stirring icy outsides to the center every half hour for 3 hours.

Scoop the frozen mixture into a plastic container, or serve in individual dishes.