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December 01, 2019 1 min read

Summer is on and it's heating up fast here in Byron! Originally created for Paradiso, this salted pineapple breakfast granita is the perfect combo of flavour, crunch and cool.

Fruity and refreshing from the pineapple base, with a touch of salty sass, this will bring a little exotica to your summer breakfast dates or as a refreshing wake-me-up dessert after dinner. 


  • 1 small pineapple peeled, cored, and roughly chopped
  • 80g coconut sugar
  • 1 tbsp lime juice
  • Sea salt flakes

Classic Granita method

Place sugar and water in a small pan and bring to boil. Reduce the heat and let it simmer for a few minutes until it becomes a syrup-like texture.
In a blender, combine the pineapple and lime juice and purée until smooth.
Taste for flavour and sweetness at this point (the flavours will be muted by freezing, so it should be slightly sweeter at this point), then chill in the fridge.
Pour the mix into a large, flat dish no deeper than a few cms, cover and put in the freezer.
Check after 45 minutes and when it starts to solidify around the edges stir with a fork mixing any solid ice pieces into liquid.
Repeat every 30-45 mins until you have a light cloud of granita crystals.
A lengthy process, but I do love this texture.

Guests arriving soon method!

Some recipes suggest freezing the granita mix into ice cube trays (to solidify faster) then whizzing it briefly in a food processor. The result is a much smoother texture.

To serve, spoon into glass or bowl and sprinkle with some sea salt flakes. I've topped it here with our Paleo Cacao Granola for some extra crunch!