0.0 0

Pineapple Granita with Chile and Mint

  • Active:
  • Total Time:
  • Servings: 8

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

Plus: More Dessert Recipes and Tips

KEY: Spring, Summer, Barbecue/Cookout, Cocktail Party, Dinner Party, Father's Day, Graduation Party, Thai, Desserts, Make Ahead, Vegetarian, Web Exclusive

Related Video

More Videos
Hang Heung Cake Shop in Hong Kong


  • 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 chiles—1 coarsely chopped, 1 seeded and minced
  • Salt

How to make this recipe

  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.
Contributed By Published January 2013

Related Video

More Videos
Hang Heung Cake Shop in Hong Kong

501865 recipes/november-2007-pineapple-granita-with-chile-and-mint 2013-12-06 Melissa Rubel Jacobson spring|summer|barbecue-cookout|cocktail-party|dinner-party|fathers-day|graduation-party|thai|desserts|8|make-ahead|vegetarian|web-exclusive january-2013,melissa rubel jacobson,pineapple granita,dessert recipe,spicy fruit granita,thai chile,fruit dessert recipes,november-2007-pineapple-granita-with-chile-and-mint 501865