Pineapple granita with passionfruit and mint
serves
4
Pineapple granita with passionfruit and mint
Ingredients (8)
- 1.5kg peeled medium pineapples, chopped
- 15cm piece (75g) ginger, chopped
- 1/2 long red chilli
- 2 bunches coriander stalks (reserve leaves for another use), washed
To serve
- Passionfruit pulp
- Mint leaves
- Coconut flakes
- Coconut yoghurt
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place a large lipped baking tray in the freezer to chill.
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2.Pass the pineapple, ginger, chilli and coriander through juicer into a jug, then add 1/2 cup (125ml) water. Pour into chilled dish with 3 cups (750ml) water and freeze for 4 hours or until frozen. Scrape with a fork to form fine ice crystals and refreeze.
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3.When ready to serve, drizzle granita with passionfruit pulp and scatter with mint leaves and coconut flakes. Serve immediately with the coconut yoghurt.
Recipe Notes
Begin this recipe at least 4 hours ahead. You will need a juicer.
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