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Pineapple and mint granita recipe

Pineapple and mint granita recipe

8 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

Ingredients

  • 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

    230kj
    57kcal     3%

  • 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

Method

  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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