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Grilled pineapple with lemon granita
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your BBQ game with grilled pineapple and zesty lemon granita.
Ingredients:
  • 1 (about 750g) pineapple, peeled, halved lengthways
  • 80g (1/2 cup, lightly packed) brown sugar
  • 500ml (2 cups) cold water
  • 225g (1 cup) white sugar
  • 4 strips lemon rind
  • 4 large mint sprigs, crushed
  • 185ml (3/4 cup) fresh lemon juice
  • 2-60.00 ml vodka
  • 20.00 ml chopped fresh mint
Instructions:
  • In a saucepan over gentle heat, combine water, sugar, and lemon rind, stirring until sugar dissolves to create the lemon granita.
  • Turn up the heat until it's high and let it reach a boil. Then lower the heat to medium-high and gently simmer for 5 minutes. Take it off the heat and mix in the mint sprigs. Allow it to cool on the side.
  • Pass the syrup through a fine sieve into a large bowl. Remove the lemon rind and mint sprigs. Mix in the lemon juice and vodka. Transfer to a 26 x 16cm (base measurement) slab pan. Cover with foil and freeze for 4-6 hours until solid.
  • Preheat the barbecue grill to medium heat. Cut each pineapple half into 6 wedges lengthwise. Skewer each wedge. Coat the pineapple with sugar by rolling it in a plate. Grill for 2-3 minutes per side until golden and slightly charred. Let it cool briefly before serving.
  • Remove the lemon granita from the freezer and let it sit for 15 minutes to soften. Then, blend it in a food processor with chopped mint until smooth.
  • Spoon the lemon granita into individual serving glasses and enjoy with the grilled pineapple.

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