Transform simple ingredients into an elegant Italian-style frozen dessert. This unexpected combination of pear, lime, and mint creates a light, sophisticated granita that’s perfect for summer entertaining.

What is a Granita?

A granita is a refreshing frozen dessert originating from the island of Sicily. It is a simple combination of water, sugar, and a flavoring. While traditionally a granita includes flavors common to the Mediterranean, such as citrus fruits and coffee, there is a lot of room for experimentation.

What Makes This Recipe Special?

This recipe came about mostly by accident: a pear, a few limes, and some mint leaves were just about the only foods in my fridge, and I was looking for a way to put them to use. While not the most obvious pairing, the combination works well. The key is using D’Anjou pears. These pears are slightly sweet with a citrusy flavor that complements the tartness of the lime, and the mint gives the granita a lovely freshness.

How to Serve Pear Lime Mint Granita

This Pear Lime Mint Granita is the perfect treat on a hot summer day! Serve in chilled glasses and garnish with thin pear slices, fresh mint sprigs, or a light dusting of lime zest.

Pairings

Lemon Shortbread Cookies
Almond Biscotti
Fresh Berry Platter

Key Ingredients

D’Anjou Pears: Their subtle citrus notes and balanced sweetness make them ideal for this recipe. Unlike other varieties, they won’t overwhelm the lime and mint.

Fresh Limes: Provide bright acidity and help prevent the pears from browning. Be sure to zest your limes before juicing for maximum flavor.

Fresh Mint Leaves: Add a cooling freshness that ties everything together. Choose bright, unblemished leaves for the best flavor.

Recipe Details

Equipment

Microplane or zester
High-speed blender
Cheesecloth or fine-mesh sieve
8×8 metal pan
Fork

Ingredients

2 D’Anjou pears, cut into cubes
1 cup fresh lime juice (approximately 6 large limes)
2 tablespoons lime zest
¾ cup evaporated cane sugar
10 fresh mint leaves
2 cups water

Instructions

Place all ingredients in the blender. Blend on medium-high speed until smooth.
Strain the mixture through the cheesecloth or fine-mesh sieve.
Pour the strained liquid into the 8×8 metal pan. Place the pan in the freezer.
Every two hours, remove the pan and stir the mixture with a fork, breaking up any large chunks of ice. Return the pan to the freezer. Continue until the mixture is frozen solid (about 6 hours).

Tips for Perfect Pear Lime Mint Granita

Freezing: You’ll want to use a metal pan for faster, more even freezing. Glass or plastic containers won’t freeze as efficiently and can affect texture.

Scraping Technique: The smaller your fork scrapes, the flakier your final texture will be. Be thorough and break up all large ice chunks.

Ingredient Selection: Choose slightly firm D’Anjou pears – overripe ones can make the granita too sweet and affect the final consistency.

Make-Ahead and Storage

Make-Ahead Tips

This granita can be made up to 3 days in advance, making it perfect for entertaining. Prepare the entire recipe through the final freeze, then keep covered until ready to serve. The texture may become more solid over time, but this can be easily remedied before serving.

Storage Guidelines

Refrigerator: Not recommended – the granita will melt completely
Freezer: Up to 7 days in an airtight container

Serving Instructions

Let sit at room temperature for 5-10 minutes before serving if completely frozen. For best presentation, scrape the granita into chilled glasses immediately before serving, and add garnishes just before presenting to guests.

Substitutions

D’Anjou Pears: Bartlett pears can work in a pinch but will create a slightly sweeter granita, so you may want to reduce the sugar to compensate. Bosc pears are not recommended as they’re too firm and lack the citrus notes.

Evaporated Cane Sugar: Granulated white sugar works perfectly as a 1:1 replacement. It dissolves easily and maintains the clean, bright flavor profile of the granita without altering the color or adding any additional flavor notes.

Variations

Citrus Swap

Substitute the lime juice and zest with the same amount of fresh lemon juice and zest. Lemon creates a softer, more delicate flavor profile that lets the pear shine more prominently. Consider adding an extra tablespoon of lemon zest for a more pronounced citrus aroma.

Mint Varieties

There are dozens of mint varieties available, each with its own unique flavor profile. Here are a few that work especially well in this granita, but don’t be afraid to experiment with any mint variety that catches your eye at the farmers market or garden center.

Pineapple Mint: Features subtle fruity undertones that enhance the sweetness of the pears without overpowering them.
Apple Mint: Has a gentle, sweet flavor with subtle apple notes that pair beautifully with the D’Anjou pears.
Mojito Mint: Specially bred for cocktails, it has a mild flavor that won’t overpower the delicate pear.
Lemon Mint: Enhances the citrus elements with its natural lemon undertones for a brighter flavor.

Boozy Options

Several alcoholic additions can transform this dessert into a sophisticated adult treat.

Prosecco Splash: Replace ½ cup of water with dry Prosecco for a sophisticated adult dessert.
Mojito Style: Add 3 tablespoons of white rum and muddle the mint more aggressively for an authentic mojito-inspired frozen treat.
Elderflower Liqueur: Replace ¼ cup of water with St. Germain for a floral complement to the fruit and mint.
White Wine Granita: Replace 1 cup of water with a crisp Sauvignon Blanc or Pinot Grigio.

FAQ

Q: Can I make this without a high-speed blender?

A: Yes! A standard blender will work, but you may need to blend longer and be more thorough when straining to remove all fiber.

Q: How do I know when the pears are perfectly ripe for this recipe?

A: D’Anjou pears should yield slightly to gentle pressure at the stem end but still feel firm overall. If they’re soft all over, they’re overripe for this recipe.

Q: Can I use bottled lime juice?

A: Fresh is strongly recommended for this recipe. Bottled lime juice lacks the bright aromatics that make this granita special.

Q: My granita is too icy. What did I do wrong?

A: This usually happens if you didn’t scrape frequently enough during freezing. Let it thaw slightly, then use a fork to break up any large ice crystals before serving.

Q: My granita melted. Can I refreeze it?

A: Yes! Simply return it to the freezer and resume the scraping process every two hours until frozen.