Pineapple and Pomegranate Granita

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SourceFrom Mollie Katzen’s Vegetable Heaven
Prep time24 minutes
Cooking time
Total time24 minutes


A make-ahead crushed fruit and ice dessert from the island of Sicily, no fancy ice cream maker necessary! You can make this with just pineapple, too.


pineapple (large, ripe, peeled, and cored)
1 cup
pomegranate seeds
2 tablespoons
ginger, candied (minced)
2 tablespoons
mint, fresh (minced, plus sprigs for garnish)
sugar (to taste)


Chop the pineapple into small pieces. Put the pineapple and pomegranate seeds in a food processor and pulse several times to mince the fruits almost to a pulp. Transfer to a shallow glass bowl or pan, and add the optional ginger and/or mint. Taste for sweetness and add sugar if desired. Place the bowl in the freezer for 3 hours, breaking it up with a fork every 30 minutes. Then cover the bowl and freeze overnight, or at least 6 hours. 15 minutes before serving, take the granita out of the freezer. Just before serving, drag a fork through the granita to break it into tiny ice crystals. Serve in individual glass bowls for an elegant presentation. Garnish with sprigs of mint.