Pineapple and mint slushie

AT A GLANCE

  • Serves 6 people

  • 1 pineapple, peeled, cored and cut into 5cm pieces
  • ½ cup (loosely packed) mint leaves
  • To serve: lime wedges
01   Place pineapple pieces in a single layer on a baking paper-lined tray and freeze for 3 hours or until just frozen. Transfer to a food processor, add mint and process until smooth. Serve immediately with lime wedges to the side.

Note The puréed mixture can be frozen until ready to use. To serve, use a fork to flake into crystals for a more granita-like texture.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

Jan 2007

Jan 2007

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