Summer is upon us. Kind of sneaked in quietly but how happy are we to have him over, and with it came the craving for cooler food and this pineapple granita with honey & mint is exactly the thing to south that craving.
Granita is a frozen dessert originated in Italy, that contain water, sugar and flavour. Granita is mostly made with fruits and this one is made with pineapple flavoured with honey and mint, great flavours that complement the pineapple acidity beautifully with a tad of sweetness and a hint of freshness.
Simple to make and require nothing more them a little patient and a pineapple, this lovely, cold and refreshing treat is definitely worth the wait.
3 cups cubed fresh pineapple (circa 500 gram)
2 sprigs of mint
¼ cup caster sugar
3 tbsp honey
½ cup water
¼ cup pineapple flavoured rum
Pinch of salt
Mix sugar and honey with water, bring to a boil and leave to simmer for 2 minutes until firms a smooth syrup and the honey and sugar all dissolved.
Lower the heat and add one of the mint sprigs, leave to gently simmer for 5 more minutes allowing the syrup to absorb the mint flavour.
Turn off the heat, remove the mint sprig and set the syrup aside to cool.
With the help of a blender, puree the pineapple and the leaves of the second sprig of mint to a smooth mash.
Sieve the chilled syrup into the blender and blitz for another minute.
Pour the mixture into a wide container, cover with cling film, and seal with a lid.
Store the container in the freezer for at least 4 hours, until starts to form a frozen layer.
When a frozen layer been formed, scrape it with the help of a fork and return to the freezer for 2-3 more hours to freeze again. Repeat the freeze-scrape cycle 3-4 more times.
After the forth scraping, the granita should look like scraped ice, flaky and soft.
Serve topped with a dollop of sour cream, to contradict the granita cold acidity.
For a children friendly version exchange the rum with pineapple juice.
To puree the pineapple by hand – try grating it finally on a grater or mashing it with a fork. Microwaving the pineapple for 15-20 sec. helps puree it more easily.
Basil lovers – try replacing the mint with basil, for a lovely earthy-sweet flavour.
Pineapple Granita with Honey & Mint
- 3 cup fresh pineapple circa 500 gram
- 2 sprigs Mint
- ¼ cup caster sugar
- 3 tbsp honey
- ½ cup water
- ¼ cup pineapple flavoured rum
- pinch salt
- In a saucepan bring to a boil water, sugar & honey, simmer for 2 minutes to firm a syrup.Lower the heat and add one of the mint sprigs, leave to gently simmer for 5 more minutes.Turn off the heat, remove the mint sprig and set the syrup aside to cool.
- Puree the pineapple and leaves of the second sprig of mint to a smooth mash.Sieve in the chilled syrup and blitz for 1 minute.
- Pour the mixture into a wide container and seal with a lid.
- Store the container in the freezer until starts to form a frozen layer.Scrape the frozen layer with a fork and return to freeze again.Repeat the freeze-scrape action for 3-4 more times, allowing shorter freeze times in between.
- After the forth scraping, the granita should look like scraped ice, flaky and soft.