Pineapple & Mint Slushy Sorbet or Granita

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
(Serves 2-3)

1 pineapple, skin and core removed, cut into chunks
1 large sprig of fresh mint
1-2 tbsp agave syrup

For Granita:
- 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!


Original source:
From Season to Season, p. 241 (By now you must be convinved to buy the book, surely? So many amazing recipes in there!)

- Jules