Savour the flavours of spring with Neil Perry’s zesty pineapple an lime granita. Simply whisk together your favourite juices, freeze and then crush into a easy, sophisticated after dinner treat.
Serves 4
1 large pineapple, juiced (about 400ml)
1 lime, juiced
1 small knob ginger, peeled and juiced
2–3 tbsp caster sugar
Whisk together pineapple, lime and ginger juices with sugar until sugar has completely dissolved. Pour mixture into a shallow metal tray and freeze until firm. Remove tray from freezer and break up the ice with a fork to form the granita. Serve immediately.
