Pineapple and garden mint vodka granita
A friend’s daughter spent her gap year working as a waitress in a London pub. Seeing fresh mint growing in abundance in my garden, she decided it was time to create one of her famous minty cocktails, which doubled up as a refreshing frozen dessert. After a scoop of this the day seems a whole lot less stressful.
Juice of 1 lemon
2 large fresh pineapples
2 tbsp finely chopped fresh mint (35g)
125ml vodka (optional)
Warm the water, lemon juice and sugar together, stirring until the sugar dissolves completely.
Bring to the boil and simmer for a few minutes until syrupy. Cut the skin and stalk off the pineapples and cut the flesh into chunks and blend, together with the mint, in a food processor until smooth.
Add the hot syrup to the pineapple and mint, and blend for a few more seconds.
Pour into a glass bowl and freeze for 3 hours. Remove from the freezer, break it up and place in the food processor or scrape it with a fork to prevent it from separating.
Add the vodka if using and continue to blend or mix until well combined then re-freeze.
Sharon Lurie is the author of ‘Celebrating with the Kosher Butcher’s Wife’, Struik, £16.59