GIVE THESE A GO…

Pineapple & basil granita Peel a whole pineapple and dice into 2cm chunks, discarding any fibrous core. Place into a blender and blitz to a smooth purée. Add 1 teaspoon sea salt and 10 large torn basil leaves and continue to blitz until the basil is flecked through. Pour into a shallow 20cm x 30cm tray and freeze until completely frozen. Use a strong fork to scrape the surface back and forth to create a fine snow-like texture.