Quick & Easy

Lemongrass granita with pineapple

This snazzy, fruity frozen dessert is the perfect tonic to unwind on a hot summer day. It also makes for an uplifting Mother's Day treat.
Lemon grass granita with pineappleAustralian Women's Weekly



1.Cut the lemongrass into thirds; bruise with the handle of a heavy knife. Place lemongrass in a medium saucepan with the sugar and water. Stir over heat, without boiling, until sugar is dissolved. Bring to the boil; reduce heat, simmer, uncovered, for 5 minutes. Pour syrup into a large heatproof jug or bowl; cool.
2.Stir the juices and vodka into the syrup. Strain mixture into a wide shallow metal cake pan; freeze for 1 hour. Using a fork, scrape the ice from the edges back into the liquid. Return to the freezer and repeat three times, or until the granita looks like crushed ice.
3.Cut pineapple into wedges. Serve the granita in chilled glasses with pineapple.

Suitable to freeze and microwave.


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