Pineapple Granita with Chile and Mint

1. 1

   In a large saucepan, combine the pineapple juice with the sugar, mint sprigs, coarsely chopped chile and a pinch of salt.

2. 2

   Simmer over moderately high heat, stirring, until the sugar has dissolved, about 2 minutes.

3. 3

   Remove from the heat and let stand for 30 minutes to cool slightly.

4. 4

   Strain the pineapple juice into a 9-by-13-inch glass baking dish.

5. 5

   Stir in the chopped mint and the minced chile.

6. 6

   Freeze until the mixture is icy around the edges, about 1 hour.

7. 7

   Using a fork, scrape the icy shards into the center.

8. 8

   Continue to freeze, stirring occasionally, until icy throughout, about 3 hours longer.

9. 9

   Scoop the granita into bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.