Baby pineapples that have been hollowed out make beautiful serving shells for this granita. These pineapples are available at specialty produce markets.

　　

Ingredients

Makes about 9 cups, serving 6

　　1/2 cup sugar

　　1/2 cup water

　　3 cups 1/2-inch chunks fresh pineapple (about 1), peeled and cored

　　4 cups chilled passion-fruit nectar or juice

　　3/4 cup chilled Champagne

　　

Step 1

In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup.

　　

Step 2

In a blender or food processor purée pineapple with 1/4 cup plus

　　

Step 3

2 tablespoons syrup (reserving remaining syrup for another use). Stir in nectar or juice and Champagne. Pineapple mixture may be made 1 day ahead and chilled, covered.

　　

Step 4

Transfer pineapple mixture to a shallow metal baking pan and freeze, stirring and crushing lumps with a fork every hour, until mixture is firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days ahead and frozen, covered. Just before serving, scrape granita with a fork to lighten texture.

　　

Step 5

Scoop granita into serving bowls.

　　

Nutrition Per Serving

Each serving about 180.8 calories and 0 grams fat

　　#### Nutritional analysis provided by Gourmet