> One 3-pound pineapple—peeled, cored and coarsely chopped
> 1/4 cup sugar
> 2 tablespoons fresh lemon juice
> 7-8 mint leaves
> Puree all of the ingredients in a food processor until smooth. Pour the puree into a large, shallow baking dish. Cover and freeze until hard, about 3 hours.
> Using a fork, break the granita into chunks and transfer to a food processor. Pulse until light and fluffy, 1 minute. Transfer to bowls and serve immediately.