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Beet and Pineapple Granita


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Beet and Pineapple Granita


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Beet and Pineapple Granita

For a simple way to stay cool this summer, try a refreshing granita. It has a smooth, velvety texture similar to sorbet and packs a lot of flavor in each bite. Try this tropical combination with the lime and pineapple, you won’t even know there are beets inside!


  • Prep Time : 15 min
  • Ready Time : 15 min




  • 1 jar Gold’s Unsalted Borscht
  • 1 cup sugar
  • 1 cup frozen pineapple cubes
  • juice from 1/2 lime


In a blender, place the beets and juice from the borscht jar, sugar, pineapple, and lime. Blend on high for 2-3 minutes. Strain into a 9×13 baking dish and cover with plastic wrap. Freeze for 1 hour, scrape the granita with a fork. Repeat this process every hour for 4-5 hours, until it firms up completely. Serve as is, or layered with greek yogurt or whipped cream.

Note: you want to check on the granita every hour or so to make sure no ice crystals have formed on top.



About Sina Mizrahi


Sina Mizrahi is a full time wife and mother living in California. Visit her blog at www.thekosherspoon.com where she shares her kitchen concoctions and experiments.




One Response to Beet and Pineapple Granita

  1. Never thought to layer granita with yogurt. Great idea.

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