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Pineapple and mint granita recipe

Pineapple and mint granita recipe

7 ratings

Lighter and more refreshing than ice cream, a granita is the perfect dessert to have when the weather's warm. This granita (without toppings) can be made ahead and frozen in an airtight container for ultimate convenience. See method

  • Serves 6
  • 5 mins to prepare and 5 mins to cook
  • 57 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free


  • 1 small pineapple (about 400g flesh), skin and core removed, flesh roughly chopped
  • 1 lime, juiced and zested
  • 5g fresh mint, leaves only, plus 6 sprigs to garnish
  • 120g low-fat Greek-style yogurt
  • 1 tbsp clear honey
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    1g 1%
  • Saturates

    1g 3%
  • Sugars

    10g 11%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 9.8g Protein 1.9g Fibre 0g


  1. In a blender, blitz the pineapple, lime juice and zest with 150ml cold water until smooth. Finely slice the mint leaves and stir through the mixture. Pour into a 20 x 30cm freezer-safe container and freeze for 3-4 hrs or until set, breaking up the granita with a fork every hour.
  2. When the granita is ready, the mixture will be frozen with flaked shards of ice. Divide between glasses or bowls and top with the yogurt and a drizzle of honey. Garnish with the mint sprigs.
See more Dessert recipes


Get ahead: The granita (without toppings) can be made ahead and frozen in an airtight container for up to 1 month. Use a fork to return the granita to its original texture

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