The weekend is coming to an end, but that doesn't mean you can't treat yourself, right?
OK, so originally this was meant to be a granita, BUT I felt bad about potentially having to discard all the delicious pineapple pulp and so I ended up with delicious, thick, slushy sorbet instead! Fret not though, I will add both the methods to the tropical madness here.
Pineapple & Mint Slushy Sorbet or Granita
1 pineapple, skin and core removed, cut into chunks
1 large sprig of fresh mint
1-2 tbsp agave syrup
- Have the pineapple chunks in a food processor and blend until smooth. Now, strain the pineapple juice with a fine sieve or jam cloth.
- Boil up water and have in a heatproof bowl and blanch the mint sprig, once wilted, immediately run under icy cold water. Chop the mint finely and add to the pineapple juice. Add agave syrup to taste.
- Pour the mixture into a shallow metal container, and leave for about an hour and a half (2 hours if doubling the amount). Use a wooden spatula or the like to break up the ice, and refreeze for another hour and a half, repeating the breaking of the ice.
- Shave the frozen pineapple into glasses and serve.
For the (slushy) sorbet:
- Start by wilting the mint in hot water in a heatproof bowl, then run under cold water and strain.
- Add pineapple to the bowl, or transfer both fruit and mint into a food processor along with a bit of agave syrup, and whizz until smooth. Transfer into a metal container (I used a small cooking pot) and place in the freezer for an hour and a half.
- Now, use a wooden spatula and mix the slush well. Refreeze for another hour and a half and repeat. Leave for about an hour extra if you want scoopable sorbet (Scoopable is totally a word by the way). Serve garnished with fresh mint leaves and enjoy!
From Season to Season, p. 241 (By now you must be convinved to buy the book, surely? So many amazing recipes in there!)