Name: Lemongrass granita with pineapple
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 sticks fresh lemongrass; 2/3 cup (150g) caster sugar; 2 cup (500ml) water; 1 cup (250ml) pineapple juice; 1/4 cup (60ml) lime juice; 1/3 cup (80ml) vodka; 1/2 small (450g) pineapple, peeled

Lemongrass granita with pineapple

This snazzy, fruity frozen dessert is the perfect tonic to unwind on a hot summer day. It also makes for an uplifting Mother's Day treat.

Serves 4

Prep

25M

Ingredients

2 sticks fresh lemongrass

2/3 cup (150g) caster sugar

2 cup (500ml) water

1 cup (250ml) pineapple juice

1/4 cup (60ml) lime juice

1/3 cup (80ml) vodka

1/2 small (450g) pineapple, peeled

Method

1.Cut the lemongrass into thirds; bruise with the handle of a heavy knife. Place lemongrass in a medium saucepan with the sugar and water. Stir over heat, without boiling, until sugar is dissolved. Bring to the boil; reduce heat, simmer, uncovered, for 5 minutes. Pour syrup into a large heatproof jug or bowl; cool.

2.Stir the juices and vodka into the syrup. Strain mixture into a wide shallow metal cake pan; freeze for 1 hour. Using a fork, scrape the ice from the edges back into the liquid. Return to the freezer and repeat three times, or until the granita looks like crushed ice.

3.Cut pineapple into wedges. Serve the granita in chilled glasses with pineapple.

Suitable to freeze and microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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