Pineapple Granita with Pomegranate Seeds

Prep: 25 mins
Cooking: 5 mins
Other: 15 mins for cooling; 1.5 hrs for freezing, plus 1 additional hr for freezing (optional)
Total: 2hrs and 15 mins, plus 1 additional hr for freezing (optional)

Ingredients

In a small saucepan over medium heat, combine the pineapple juice and sugar. Bring to a simmer, stirring constantly, just until the sugar dissolves. Remove from the heat and let cool for 15 minutes.

In a food processor fitted with the metal blade or in a blender, combine the pineapple and the juice-sugar mixture. Process until smooth. Pour and scrape the mixture into a shallow pan, cover with aluminum foil and place in the freezer for 30 minutes. Stir with a whisk or fork to aerate, re-cover and return to the freezer for 1 hour longer. If you want a smoother texture, aerate the mixture one more time and return it to the freezer for 1 more hour. Alternatively, pour and scrape the mixture into an ice cream maker and freeze according to manufacturer's instructions.

To serve, spoon into bowls or wineglasses and sprinkle with the pomegranate seeds.

Serves 6.