← Back to Search Results
Pineapple and Mint Granita Recipe-24369

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

spice Spice
by Ana Sortun
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-provence-cookbook The Provence Cookbook
by Patricia Wells
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
flavor Flavor
by Rocco DiSpirito
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
martin-yans-china Martin Yan's China
by Martin Yan
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?