Pineapple Mint Granita

Lighter and more refreshing than ice cream, a granita is the perfect dessert to have when the weather's warm. This granita (without toppings) can be made ahead and frozen in an airtight container for ultimate convenience.

2 large pineapples, peeled, cored and cut into 3” chunks
3 sprig fresh mint
⅓ cup agave syrup, optional

Working in batches, puree pineapple in a blender or the bowl of a food processor until liquefied. Strain through a fine sieve, pressing pulp with a ladle. Set aside 4 cups juice in a small pitcher (save extra for another use).

In a small heatproof bowl, pour 1 cup boiling water over mint. Using tongs, remove sprigs after 10 seconds and plunge into 1 cup ice-cold water for 10 seconds; blot with paper towel. Chop mint leaves; stir into juice. To sweeten, if desired, add agave syrup.

Pour juice into a 9x13” pan and freeze until mixture solidifies, 3-4 hours. Using a fork, scrape granita, breaking it up, until it resembles fluffy snow. Return to freezer for at least 3 hours before serving.