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Pineapple and Mint Granita Recipe-24369

Photo by: Jan Baldwin
Comments: 0


Yield: Serves 4 to 6


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



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%)
0g (1%)
0g (0%)
0mg (0%)
13mcg RAE (0%)
144mg (241%)
43mg (4%)
1mg (6%)

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