Granita has roots in Italy as a sorbet-like dessert or a savoury-sweet palate cleanser between courses. All you need to know, though, is that it’s a refreshing frozen summer treat that beats the heat! This Pineapple Basil Granita is simple to make and delightful to eat! (Okay, I’m done rhyming now…)
Tropical pineapple is the perfect mid-to-late summer fruit – full of vitamin C, antioxidants and even digestive enzymes. It also pairs beautifully with fresh garden herbs, taking this sweet fruit to new heights in the kitchen. Basil takes the spotlight in this recipe, but I encourage you to try mint and, if you’re adventurous, rosemary, lavender, and maybe sage or tarragon!
NB: You can use a cup of pineapple juice instead of going through the process of making your own, but I chose to do it this way as it is way more fresh, and I can control how much pulp I leave in.
Pineapple Basil Granita (Serves 2-4)
1 ripe pineapple, skin removed
1 Tbsp fresh basil, coarsely chopped
pinch Himalayan salt
Dice pineapple and add to a food processor or blender. Whiz until thoroughly blended. Place pineapple into a sieve or nut milk bag and squeeze out juices over a shallow freezer-safe bowl. You should end up with a cup or more of juice. Use juice as is (the traditional way), or add 1-2 Tbsp of pulp back into the juice for some fibre (this is a helpful option for blood sugar issues!). Lightly mix in the chopped basil and salt. Place bowl in freezer for an hour, scraping and mashing once or twice with a fork. Freeze another hour and remove, scraping with the fork again to achieve a slushy, granular texture. How granular you make it is completely your choice – they do it all ways in Italy!