Lime and Mint Granita with Roasted Pineapple

• 350mlwater
• 180gcaster sugar
• 180mllime juice
• 4gfinely grated lime zest
• 25gmint leaves, roughly torn
• 1large pineapple, peeled, cored and cut into 2cm chunks
• 30gcaster sugar
• 1 tsprosewater
• 40gshelled pistachios, roughly chopped (optional)

Method

1. 1Put the water, 180g caster sugar and lime zest in a small pan. Bring to a gentle simmer for 3 minutes until the sugar has dissolved and the syrup is clear.
2. 2Take the pan off the heat and stir in the lime juice and torn mint. Leave for 15 minutes until the syrup smells boldly of mint, then strain into a shallow freezer-safe tray.
3. 3Cool for 20 minutes until completely at room temperature. Freeze for 4 hours until the granita is frozen solid but easily scraped, dragging a fork through it every 45 minutes to break the ice into rough, flaky crystals.
4. 4During the final hour of freezing, heat the oven to 200°C. Tip the pineapple into a roasting tin, scatter over the remaining 30g caster sugar and toss well.
5. 5Roast for 30 minutes until the pineapple is bronzed at the edges and its juices are syrupy. Stir through the rosewater while the fruit is hot, then leave to cool to room temperature.
6. 6Scrape the granita once more with a fork, then spoon the cooled pineapple and its juices into bowls. Pile the ice over the fruit and scatter with pistachios, if using.

Per serving

kcal

151

protein

0.3g

fibre

0.5g

carbs

38.2g

fat

0.1g