½ cup caster sugar
½ cup white rum
2 x 440g cans crushed pineapple
fresh tropical fruit, such as passionfruit, mango, watermelon, papaya, and lime, to serve
1 Place sugar, 1 cup of water in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Increase heat to high and bring to the boil for 2 minutes, or until syrupy.
2 Let cool, then stir in rum and pineapple. Pour into an 8-cup-capacity metal container and freeze for 1 hour.
3 Rake granita with a fork, freeze for another hour, and repeat this process 2-3 more times until granita sets. Serve with sliced tropical fruit.