Pineapple and mint slushie

Ingredients
1 pineapple, peeled, cored and cut into 5cm pieces
½ cup (loosely packed) mint leaves
To serve: lime wedges

Method
1 Place pineapple pieces in a single layer on a baking paper-lined tray and freeze for 3 hours or until just frozen. Transfer to a food processor, add mint and process until smooth. Serve immediately with lime wedges to the side.

Note: The puréed mixture can be frozen until ready to use. To serve, use a fork to flake into crystals for a more granita-like texture.