Recipe Ingredient
- 1 small pineapple
- Brown sugar to taste
- Cinnamon powder to taste
- Granita:
- 30 mint leaves
- 75g sugar
- 125ml water
- 12 large strawberries, sliced
- 4 sprigs mint
Instructions
- Peel pineapple and cut into quarters lengthwise.
- Remove the core and slice pineapple.
- Blend roughly in a food processor.
- Add brown sugar and cinnamon powder to taste.
- Chill in the refrigerator.
- For the mint granita, process the mint, sugar and water in an electric blender.
- Pour into a suitable mould and set in the freezer. (Or make this in an ice-cream maker.)
- To serve, pile the strawberries into a small, wide-rimmed glass.
- Pour the chilled pineapple soup into the glass.
- Top with a spoonful of mint granita and garnish with a sprig of mint.
- Serve immediately.
