Pineapple and mint slushie
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Serves
6
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1
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pineapple, peeled, cored and cut into 5cm pieces
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½ cup (loosely packed)
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mint leaves
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To serve:
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lime wedges
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1
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Place pineapple pieces in a single layer on a baking paper-lined tray and freeze for 3 hours or until just frozen. Transfer to a food processor, add mint and process until smooth. Serve immediately with lime wedges to the side.
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Note The puréed mixture can be frozen until ready to use. To serve, use a fork to flake into crystals for a more granita-like texture.
RECIPE Emma Knowles
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles