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  • 1.

    Put the pineapple through a juicer with the ginger.

  • 2.

    Finish with sugar syrup to taste.

  • 3.

    Pour into a shallow dish.

  • 4.

    Freeze until solid, then break up granita with a fork.

  • 5.

    Serve in martini glasses and sprinkle with toasted coconut.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Pineapple and Ginger Granita with Toasted Coconut.


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