Lightly sweet and totally refreshing, this frozen dessert has a coarser, slushier texture than sorbet. This easy granita recipe requires only five ingredients and takes just 10 minutes to prepare. The hardest part is waiting to dig in until it’s fully chilled.


  • 1 vanilla bean or 1 tablespoon pure vanilla extract
  • 5 cups fresh or frozen pineapple cut into chunks
  • 1 tablespoon pure maple syrup
  • 1 tablespoon lemon juice
  • Fresh mint leaves


  1. Split the vanilla bean in half lengthwise. Using the tip of a small sharp knife, scrape out the seeds.
  2. In a heavy-duty blender or food processor combine vanilla seeds or vanilla extract, pineapple, maple syrup, and lemon juice. Cover and blend or process until smooth. Transfer mixture to a shallow freezer container. Cover and freeze 4 to 6 hours.
  3. Let stand at room temperature 10 minutes before serving. Break mixture into small chunks and place in blender or food processor. Cover and pulse just until slushy. Top servings with fresh mint.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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