Ingredients (8)
- 1.125L (4 1/2 cups) water
- 115g (1/2 cup) caster sugar
- 2 tbsp lime fruit juice cordial (Schweppes brand)
- 10 fresh makrut lime leaves, torn
ginger pineapple
- 1 (about 600g) pineapple, peeled, halved, core removed
- 375ml (1 1/2 cups) water
- 115g (1/2 cup) caster sugar
- 5cm piece fresh ginger, peeled, thinly sliced
Method
- Step 1 To make the ginger pineapple, cut the pineapple into 1cm cubes, place in a large bowl and set aside. Combine the water, sugar and ginger in a small saucepan, and stir over low heat until the sugar dissolves. Increase heat to medium and bring to the boil. Simmer gently, without stirring, for 5 minutes or until reduced slightly. Remove from heat and set aside for 20 minutes or until cooled slightly. Strain the ginger mixture through a sieve over the pineapple. Cover with plastic wrap and place in the fridge for 6 hours or overnight to macerate.
- Step 2 Meanwhile, combine the water, sugar, lime cordial and lime leaves in a medium saucepan. Stir over low heat for 2-3 minutes or until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil gently, uncovered, without stirring, for 10 minutes or until reduced slightly and fragrant. Remove from heat and strain through a sieve into a large heatproof bowl. Set aside for 20 minutes or until cooled slightly.
- Step 3 Pour the cooled lime syrup into a 1-litre (4-cup) loaf pan, cover with plastic wrap and place in the freezer for 6 hours or until frozen.
- Step 4 Use a sturdy fork to scrape the frozen lime mixture into coarse crystals. Cover and re-freeze for up to 1 hour.
- Step 5 Divide the ginger pineapple among serving glasses or dishes and top with the lime granita. Serve immediately.