Pineapple-Champagne Granita by Ming Tsai
Serving Size / Yield
- 1 pineapple
- 2 C. Champagne, cava, or other sparkling wine, plus remainder of bottle for serving
- 1⁄4 C. honey
- 2 Tbs. pink peppercorns, crushed
Cut off the leafy crown and the base of the pineapple. Stand the pineapple upright and cut away the skin in long, vertical strips, leaving the small, prickly “eyes” on the flesh. Lay the pineapple on its side and, working in a spiral pattern, cut shallow furrows to remove the eyes. Cut the pineapple lengthwise into 8 wedges, cut away and discard the core from each wedge, and then coarsely chop the wedges.
In a food processor, combine the pineapple and 2 cups Champagne and process until smooth. Taste for sweetness, then add the honey, a little at a time, until you reach the desired sweetness. You may not need all of the honey.
Pour the puree into a square or rectangular container at least 2 inches deep and freeze overnight. Put the bottle with the remaining Champagne in the refrigerator at the same time. At least 1 hour before serving, chill 10 martini glasses or serving cups.
To serve, using a large fork, scrape the pineapple mixture to create large flakes. Divide the chilled Champagne evenly among the chilled glasses or cups. Spoon the granita on top, dividing it equally. Garnish with the pink peppercorns and serve immediately.
Recipe courtesy of The Macy’s Culinary Council Thanksgiving & Holiday Cookbook