Not a true granita, sorbet or sherbet, this is nevertheless a tremendously refreshing summer dessert.
Makes 4 to 6 servings
2/3 cups sugar
2 cups buttermilk
3 tablespoons minced fresh mint
1 8-ounce can crushed pineapple
Add sugar to buttermilk and stir until dissolved. Stir in mint and pineapple (with juice). Pour into a 9-inch-by-13-inch pan and place in the freezer. Follow directions for freezing and serving in General Methods.
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