Pineapple, Lime and Mint Granita

Another good, quick and easy recipe from Peat in Spain. He says he got it from the Guardian.
350 g pineapple, peeled, cored and chopped
60 g caster sugar
1 lime, zest and juice
10 mint leaves, washed and chopped
4 mint leaves to garnish
Place a large, shallow freezer-proof container in the freezer to cool.
In a food processor blend the pineapple, caster sugar, juice and zest of lime until smooth and the sugar has dissolved. Add the mint leaves and blend briefly.
Pour the mixture into the chilled container and return to the freezer for 5 hours. Whisk every 1-2 hours to break up large lumps that form.
Serves 4 people.
Serve in glasses or bowls topped with a mint leaf


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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