Pineapple Granita with Chile and Mint
- ACTIVE: 15 MIN
- TOTAL TIME: 4 HRS 45 MIN
- SERVINGS: 8
Melissa Rubel's refreshing mint-inflected granita is super easy since it's made with canned pineapple juice.
- One 46-ounce can pineapple juice (5 3/4 cups)
- 1/3 cup sugar
- 8 mint sprigs, plus 2 tablespoons finely chopped mint
- 2 small Thai red chiles1 coarsely chopped, 1 seeded and minced
- 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.
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.