Beet and Pineapple Granita
Ingredients
1 jar Gold’s Unsalted Borscht
1 cup sugar
1 cup frozen pineapple cubes
Juice from ½ lime
Directions
1. In a blender, place the beets and juice from the borscht jar, sugar, pineapple,
and lime. Blend on high for 2-3 minutes.
2. 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.
Recipe courtesy of Sina Mizrahi and JOYofKOSHER.com
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