With a texture similar to a snowcone but with flavor intensity, granita is a deliciously icy treat enjoyed in cafes and beachside bars throughout Italy to beat the summer heat. Luckily there’s no need to get on a plane to get your fix. In fact, granita is so easy to make; once you give it a try, you’ll be sorry you didn’t start making it sooner. Granita’s recipes are pretty simple. They start with a combination of fresh fruit, sugar, and water blended and poured into a shallow pan. Then, as the fruity mixture freezes, you create the granita’s flakey delicate tiny ice crystals by scraping it with your fork every half hour or so.
Not only is this beet-pineapple granita recipe tart, tangy, sweet, and icy, but it’s also packed with wholesome plant-based ingredients, antioxidants, and nutrients. It’s a dessert you can 100% feel good about eating! Plus, we’re swapping out the sugar for an incredible superfood instead – mānuka Honey.
What are the Benefits of Manuka Honey?
Mānuka honey is a type of Honey made by bees who drink the nectar of the manuka tree (Leptospermum scoparium) which grows wild in New Zealand and blooms for only 2 to 6 weeks each year.
All Honey, in general, is known for having some antimicrobial and antifungal properties while providing antioxidants and trace nutrients like B vitamins, calcium, magnesium, phosphorus, and potassium. But mānuka Honey is particularly rich in an extra special compound called methylglyoxal (MGO). Found only in trace amounts in other types of Honey, MGO is what gives mānuka Honey its powerful antioxidant and antimicrobial properties. A great way to support your immune system, mānuka Honey is a super healthy alternative to processed sugar in our recipe.