Ingredients
1/4 cup caster sugar.
1 large pineapple, chopped.
1/3 cup fresh mint leaves.
1 1/2 litres apple juice.
Ice cubes, to serve.

Method
Place a small saucepan over medium heat and add sugar and 1/2 cup water.
Cook stirring occaisionally for 5 minutes, until the water comes to the boil and the sugar has dissolved.
Remove from heat and chill until cold.
To the bowl of a food processor, add the pineapple and mint.
Process until chopped finely
Stain into a 2 litre jug, and add 1 cup of the strained pulp.
Add the apple juice and sugar syrup, and stir to combine.

Serving
Serve with ice and mint leaves.

Ingredients
8 white nectarines, halved, chopped.
1/4 cup icing sugar.
2 teaspoons rosewater.

Method
Place nectarines, rosewater and icing sugar in the bowl of a food processor.
Process until smooth.
Pour mixture into to a shallow metal tray.
Freeze for 3 hours or until partially set.
Flake with a fork to break up ice crystals.
Refreeze for a further 3-4 hours or until set.
Once again flake the ice crystals with a fork.

Serving
Spoon the granita into martini glasses (or similar), and serve.