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- 3/4 cups water
- 1/3 cup sugar
- 2 cups passion fruit-orange juice (about 20 passion fruit and 1 cup fresh orange juice)
- 1 1/2 cups pineapple chunks
- 1/3 cup Champagne
- 1/4 cup white rum
- Fresh mint leaves
To make a simple syrup, bring the water and sugar to a boil and boil for 2 minutes. Remove from the heat and cool. Hold the passion fruit over a strainer set over a bowl, cut the fruit and scoop out the flesh and seeds into the strainer. In 1/4-cup increments, pour orange juice over the seeds and press the fruit juice through the strainer to obtain a total volume of 2 cups. In a blender or food processor, puree the pineapple with the simple syrup and strain into a bowl. Add the passion fruit-orange juice, champagne and white rum. Pour the mixture into a baking dish that will evenly distribute the liquid to a depth of 1/2 inch. Freeze for at least 6 hours.
Drag a fork over the surface of the frozen granita to create ice crystals. Spoon the mixture into chilled dessert glasses, garnish with fresh mint leaves and serve at once.
Recipe reprinted by permission of Longstreet. All rights reserved.
nutrition information per serving
188 calories; 0g total fat; 0mg cholesterol; 9mg sodium; 37g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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