• 1/2 cup sugar
  • 2 cups pineapple juice
  • 4 small mint sprigs, for garnish

Combine sugar with 1/4 cup water in a small saucepan over medium-high heat. Simmer until sugar is dissolved, stirring once or twice. Whisk juice into the sugar syrup and pour into a 9x9x2-inch pan. Freeze 2-3 hours, pulling a fork through the mixture every 30 minutes to make granules. Serve in glasses garnished with mint.

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