Granita al Limone with pineapple - Sicilian cuisine

Squeeze the juice from the lemons. Bring the water and sugar to the boil in a wide pan over a medium heat. Allow the syrup to boil for about 5 minutes until the sugar has completely dissolved. Then allow the syrup to cool and add the freshly squeezed lemon juice and the peeled and chopped pineapple. Puree the mixture with a hand blender until smooth.

Pour the mixture into a shallow, freezer-safe bowl and place the bowl in the freezer. Wait 30 minutes and then start stirring the mixture thoroughly with a fork every 30 minutes.

This step is important for the typical granular consistency of the granita. Repeat this process for around 3-4 hours until the granita has a slightly sorbet-like consistency.

Serve the granita in dessert bowls with mint leaves.