I do a lot of granitas and sorbets in the summer. They are refreshing in warmer weather and I love to pair different fruits with other fruits or herbs. This week I paired some mint that I have growing in a container with some fresh produce pineapple. This recipe also works well with watermelon, strawberries, raspberries and probably whatever other fruit you want to try.
The difference between a granita and a sorbet you ask, well let me tell you. Granitas are stirred less often in the freezer and do not require an ice cream maker. They are more crystalized and chunky compared to a sorbet which is stirred more frequently and has a creamier texture more like ice cream.
1 large pineapple, 2 springs of mint and 1/3 C agave syrup(optional)
After pineapple is peeled, puree pineapple in a food processor until liquefied. Strain through a fine sieve, pressing pulp. Set aside juice.
Pour 1/2 C boiling water over mint. Remove springs from boiling water about 10 seconds and plunge into a 1/2 C of cold ice water for an additional 10 seconds. Blot with a paper towel. Chop mint leaves and stir into juice. To sweeten add agave syrup.
Pour juice into a casserole dish and freeze until liquid freezes 3-4 hours. Using a fork, scrape granita, breaking it up until it is fluffy. Return to freezer until ready to use.