Ingredients
1 medium pineapple
1 cup simple pepper syrup (1 teaspoon each of coarsely ground white and black pepper, my recommendation: Sri Lanka Noir )
juice of 2 lemons
A few leaves of fresh mint
Making the Pineapple Granita
Cut the pineapple into finger-sized pieces. Put about 1/8 of the pineapple aside. Then arrange these pieces nicely on a plate, season with pepper and then cover with foil and put in the fridge.
Puree all the other pineapple pieces, then add the pepper syrup* and lemon juice. Then pour the mixture into a shallow bowl and place it in the freezer until it is almost frozen. Take it out, stir the mixture with a fork and then put it back in the freezer to freeze completely.
To serve, arrange some pineapple pieces on a plate, scoop a large scoop of pineapple granita on top and garnish with a few mint leaves.
*For the pepper syrup, bring 2 cups of sugar and 1 cup of water to a boil, reduce the heat and simmer for 4 – 5 minutes until the sugar has completely dissolved and the syrup becomes transparent. Remove from the heat, add the black pepper, cover and cool to room temperature. The syrup can be stored in a closed jar in the refrigerator.
Source: Pure Pepper