What a fun, refreshing recipe! And simple to make. All granitas are, I've always thought, which makes them perfect for summer. Yet another plus: compared to ice cream, they're so much lower in calories and the flavor of fresh fruit shines through. This recipe is from Sophie Dahl's new book.
I have about 8 post-its stuck in it already and no doubt there will be more. Most of her recipes are not complicated but loaded with flavor. With this recipe, you could use canned or bottled pineapple juice, but please don't because fresh pineapple is amazing in granita. And the one I used was so nice and sweet, I didn't need to add any sweetener at all.
Pineapple and Mint Granita
From Very Fond of Food by Sophie Dahl
Ingredients:
2 pineapples, skin removed, cut in chunks
2 sprigs mint
agave nectar or sugar to sweeten, if needed
Method:
Put the pineapple chunks in a processor and process until you have mostly juice. Strain through a fine sieve.
Pour boiling water over the mint, remove and quickly run ice cold water over them. Dice finely and add to the juice. Taste and sweeten if necessary.
Freeze in a shallow metal container for 2 hours. Check on it and run a fork tine through to break it into shards. Refreeze. Serve by running a fork through again right into glasses.
This serves 6-8.
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