Melissa Rubel's refreshing mint-inflected granita is super easy since it's made with canned pineapple juice.Plus: More Dessert Recipes and Tips

Melissa Rubel Jacobson
January 2013

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Recipe Summary

active:
15 mins
total:
4 hrs 45 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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