- Course: Dessert
- Total Time: Under 2 Hours
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 1 Time
Can be made ahead of time.
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.
Nutritional information is based on 6 servings, but does not include optional agave nectar or sugar.
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