My F&W
quick save (...)

Pineapple Granita with Chile and Mint

  • ACTIVE: 15 MIN
  • TOTAL TIME: 4 HRS 45 MIN
  • SERVINGS: 8
  • MAKE-AHEAD
  • VEGETARIAN

Melissa Rubel's refreshing mint-inflected granita is super easy since it's made with canned pineapple juice.

Plus: More Dessert Recipes and Tips

  1. One 46-ounce can pineapple juice (5 3/4 cups)
  2. 1/3 cup sugar
  3. 8 mint sprigs, plus 2 tablespoons finely chopped mint
  4. 2 small Thai red chiles—1 coarsely chopped, 1 seeded and minced
  5. Salt
  1. In a large saucepan, combine the pineapple juice with the sugar, mint sprigs, coarsely chopped chile and a pinch of salt. Simmer over moderately high heat, stirring, until the sugar has dissolved, about 2 minutes. Remove from the heat and let stand for 30 minutes to cool slightly.
  2. Strain the pineapple juice into a 9-by-13-inch glass baking dish. Stir in the chopped mint and the minced chile. Freeze until the mixture is icy around the edges, about 1 hour. Using a fork, scrape the icy shards into the center. Continue to freeze, stirring occasionally, until icy throughout, about 3 hours longer. Scoop the granita into bowls and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.