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Pineapple weed granita
Serves 6 Desserts and puddings
Ingredients
- 400g granulated sugar
- 1tbsp clear honey
- 70g pineapple weed (you want the flower heads and leaves around the head but discard everything else)
- juice 1 lemon, plus pared zest 2
Method
Heat the sugar and honey with 1litre water in a heavy-based saucepan over a low heat, until the sugar has dissolved. Add the pineapple weed and lemon zest and raise the heat to a simmer for 5 minutes, making sure all the flower heads are submerged in the sugar syrup. Remove the pan from the heat, add the lemon juice and leave to infuse at room temperature for at least 12 hours.
Line a colander with muslin or a clean tea towel and strain the liquid into a saucepan. Discard any bits left in the muslin. Put the saucepan over a high heat, bring to the boil then turn down to a gentle simmer and let the liquid reduce by one-third (at this point you could transfer the liquid to sterilised bottles and use as a cordial – it will keep in the fridge for 3 months).
Transfer the mixture to a shallow dish or plastic container and freeze until solid. Remove and break the crystals with a fork, then put back in the freezer for a further 2 hours.
Remove from the freezer and fork it again so it forms large, flaky ice pieces. Cover and keep frozen until needed. Serve the granita in individual glasses.
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