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Pineapple and mint slushie

Australian Gourmet Traveller recipe for pineapple and mint slushie

By Emma Knowles
  • Serves 6
Pineapple and mint slushie
Pineapple and mint slushie


  • 1 pineapple, peeled, cored and cut into 5cm pieces
  • ½ cup mint leaves (loosely packed)


  • 1
    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.


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.

  • Author: Emma Knowles