Pineapple and Basil Granita

By Anna Polyviou

Pineapple and Basil Granita
This refreshing pineapple and basil granita is perfect for summer entertaining and so simple to create with the added surprise of popping mango pearls.

125g caster sugar

¼ bunch basil

250ml pineapple juice

1 mango, diced into 1cm cubes

1 pineapple, dice into 1cm cubes

3 passionfruit

100g popping mango pearls

¼ punnet baby basil

In a small saucepan place caster sugar and 125ml of water and allow to come to a simmer. When simmering, remove from the stovetop, add basil and allow to infuse for 10 minutes. Strain and mix in pineapple juice.

Pour liquid into a freezer dish, allow to turn solid. Once solid, scrape with a fork, and repeat every 30 minutes.

In a medium mixing bowl, place diced fruits, passionfruit pulp and popping mango pearls (which can be purchased at frozen yoghurt stores). Toss together. Place 2 tablespoons of tropical fruit mix into individual serving glasses, then 2 tablespoons of the granita, then basil for colour and flavour.

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