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Le Chaudron recipe
Granité ananas gingembre
Pineapple ginger granita
⏱ 260 minServes 4Easy95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1ripe Victoria pineapple700 g (25 oz) flesh
30 g (1 oz)peeled fresh ginger
70 g (2½ oz)light cane sugar
200 ml (¾ cup)filtered water
The juice of 1 lime
- 1 ripe Victoria pineapple 700 g (25 oz) flesh
- 30 g (1 oz) peeled fresh ginger
- 70 g (2½ oz) light cane sugar
- 200 ml (¾ cup) filtered water
- The juice of 1 lime
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel and finely grate the ginger.
- Simmer the water, sugar and ginger for 5 minutes.
- Off the heat, cover and steep for 15 minutes, then strain.
- Peel and cube the pineapple, removing the fibrous core.
- Blend with the lime juice for 1 minute until smooth.
- Mix with the ginger syrup, pour into the dish (a 2 cm / ¾ in layer) and cover.
- Freeze for 4 hours, scraping with a fork every hour.
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