Chef Keegan Gerhard, executive chef at D-Bar Desserts in Denver, is a world-renowned pastry chef, but he was once lauded for a skill that’s far removed from the kitchen: cycling. Gerhard started his career in desserts as a way to pay the bills while he trained for the Olympics in 1988 and 1992.  And while he never did earn a chance to vie for Olympic gold, Gerhard's culinary training has made him a champion of indulgent treats like creme brulee, souffles, and cakes. Of course, he couldn’t eat these things very often during his days as an elite athlete. So how did he satisfy his sweet tooth?

Granita, a frozen treat made from fruit or fruit juices, hit the spot. This recipe combines tropical flavors for a sweet, yet complex icy dessert. Use fresh juice if you can, but bottled juice will work too.

Tropical Granita
Courtesy of Keegan Gerhard, executive chef at D-Bar Desserts

What you'll need:

2 cups of pineapple juice
2 cups of orange juice
1/3 to ½ cup of passion fruit juice*
½ cup of sugar
1 vanilla bean
5 lemongrass stalks

How to make it:

1. Make the vanilla sugar. Dump the sugar into a small bowl. Split the vanilla bean with a paring knife and use the back of the knife to scrape the seeds directly into the sugar.  Rub the seeds into the sugar with your hands to release the vanilla’s essential oils into the sugar. Save the pods for later.
2. Cut the grassy tops off the stalks of lemongrass. Then, split the stalks in half and pound them into the vanilla sugar with the back of a knife on top of the vanilla sugar to allow the lemongrass to flavor the sugar. Place the lemongrass, orange juice, pineapple juice, and vanilla sugar into a large pot over medium low heat.  Add the vanilla pods. Warm the ingredients, stirring, until the sugar is dissolved, about 5 minutes. Strain the mixture and allow it to cool to room temperature. Then, pour it into a shallow pan and place it in the freezer. Let the granita freeze until firm but not completely solid, about 2 hours.
3. Scrape the frozen mixture with a fork to achieve an icy texture. Serve.

Makes 6 to 8 servings.

*Can't find it? Substitute the same quantity of mango juice or puree, plus the juice of one lime. Or, you can substitute an extra quarter cup of pineapple juice and an extra quarter cup of orange juice in its place. 

Via: Cool Off With Icy Homemade Granita