PINEAPPLE GRANITA

Now that the weather is warming up, we're diving deep into our favourite summer recipes!

Thank your lucky stars, 'coz TLSE resident chef, Douk Konstantaras, is back with a seriously drool-worthy recipe for those long evenings, warm days and countless beach trips.

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