Pineapple and mint granita recipe
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
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 230kJ 57.0kcal
- Fat
- 1g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 10g
of the Reference intake
Carbohydrate 9.8gProtein 1.9gFibre 0.0g
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- 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.
- 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.
- 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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