← Back to Search Results
Pineapple and Mint Granita

Photo by: Jan Baldwin
Comments: 0
 

Recipe

Yield: Serves 4 to 6

Ingredients

  • 2 pineapples, skin removed, fruit cut into chunks 
  • 2 sprigs fresh mint 
  • Agave nectar or sugar, to sweeten (optional)

Directions

 

Place the pineapple chunks in the food processor and whiz until you have mostly juice. Strain the pineapple juice through a fine sieve. This makes around 2 cups (500 ml) of juice. You can use store-bought pineapple juice if you like, but fresh pineapple is pretty spectacular.  

In a heatproof bowl, pour a little boiling water over the mint sprigs. Remove the sprigs and run immediately under ice-cold water. Chop the mint finely and stir it into the strained pineapple juice. Taste and add agave or sugar if you think you should. 

Freeze in a shallow metal container for around 2 hours. Check on it and use a fork to break up what should be shards of icy pineapple mixture. Once you’ve broken it up, refreeze again for a few hours.  Using a fork, scrape the granita into glasses and serve.


© 2012 Sophie Dahl

Note from Cookstr's Editors

Nutritional information is based on 6 servings, but does not include optional agave nectar or sugar.

 

Nutritional Information

Nutrients per serving (% daily value)

152kcal (8%)
4mg (0%)
40g
4g
0g (1%)
0g
0g (0%)
0g
0g
0mg (0%)
30g
2g
37mg
338mg
13mcg RAE (0%)
144mg (241%)
43mg (4%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
spice Spice
by Ana Sortun
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
lidias-italy Lidia's Italy
by Lidia Bastianich
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?