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Prep Time: 5 minutes, plus 4 hours freezing time Cook Time: 0 minutes
Serves: 2-4
All Year, Summer
Recipe provided by Hort Innovation – Australian Pineapples
Icy pineapple and zingy ginger make a winning combination in this make-ahead granita. Serve it straight from the freezer in pineapple cups for a fun finishing touch.
Ingredients
Method
- Using a sharp knife, cut off the crown of the pineapple then cut the pineapple in half horizontally. Carefully run the knife around the inside of the pineapple, about 1cm from the skin. Cut out and remove core. Using a spoon, scoop out the flesh.
- Set aside pineapple cups and cover with cling wrap (optional). Place pineapple flesh in a blender with ginger and caster sugar. Blend until smooth.
- Pour pineapple mixture into a shallow tray and freeze for 2 hours. Using a fork, fluff up frozen pineapple mixture and return to freezer. Repeat every 30 minutes for a further 2 hours.
- Fluff up the granita with a fork before serving in pineapple cups or glasses. Garnish with fresh mint leaves and serve.