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Pineapple and Mint Granita

Updated February 23, 2016
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This image courtesy of JanBaldwin.Cookstr.com

Serves4 to 6

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner

Taste and Texturefruity, sweet

Type of Dishdessert, frozen dessert

Ingredients

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

Instructions

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.

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.

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