PINEAPPLE GRANITA

We might be freezing our little butts off, but there's no harm in partaking in a bit of summer reminiscing, right?

Thank your lucky stars, 'coz TLSE resident chef, Douk Konstantaras, is back with a seriously drool-worthy recipe to take you right back to when the evenings were long, the days were warm and and the beach trips were frequent.

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INGREDIENTS

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1/4 cup caster sugar

750ml pineapple juice

40 grams glucose syrup

2 limes, juiced

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METHOD

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COMBINE ingredients in a saucepan over medium heat until sugar dissolves (5 minutes)


TRANSFER to a tray and freeze until solid (at least 4 hours)


SCRAPE with a fork to create ice crystals

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FOOD | Douk Konstantaras PHOTOGRAPHY | Janyon Boshoff STYLING | Heidi Albertiri CERAMICS AND PROPS | Table Manners

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