Spicy Margarita & Pineapple Granita.
Cook time: 3 mins | Prep time: 15 mins + freezing | Serves: 4-6
Ingredients.
500 ml water
150 g caster sugar
1 jalapeño, roughly chopped
100 ml fresh lime juice, approx 3-4 limes.
100 ml tequila
1 medium pineapple, peeled and cored
¼ teaspoon fine sea salt
Lime wedges, to serve
Dried chilli, to serve
Edible flowers, to serve (optional)
Method.
1. Place the water, sugar and jalapeño in a saucepan over medium heat. Stir for 2–3 minutes, until the sugar dissolves. Remove from the heat, leave to infuse for 10 minutes, then strain into a freezer safe tray and cool completely.
2. Cut the pineapple in half. Chop one half into rough pieces and pulse with a blender into a coarse puree. Finely dice the other half. Cover and refrigerate the diced pineapple.
3. With the sugar syrup add the lime juice, tequila, blended pineapple, and salt into the tray.
4. Freeze for about 2 hours, until icy around the edges. Scrape thoroughly with a fork, then return to the freezer. Place back into the freezer for another 3–4 hours, use a fork to scrape until fluffy.
5. Spoon the diced pineapple into six glasses. Top with granita and finish with lime wedges, a little chilli salt and edible flowers, if using.
Cooking Notes
Make ahead: Make the granita up to 3 days ahead and keep frozen. Scrape with a fork just before serving. Keep the diced pineapple chilled and add it to the glasses at the last minute.
For a virgin version: Omit the tequila and add 75 ml water to the syrup instead.
In partnership with Royal Doulton
