This coconut, pineapple and kaffir lime granita is our easiest dessert ever – and you need no more than a bowl and fork to make it

Granita, a Sicilian semi-frozen dessert, is similar to sorbet, though its texture is a little grainier.

This coconut, pineapple and kaffir lime granita is reminiscent of a tropical, summer day and makes the perfect cooling treat for a poolside brunch.

It can be made with little more than a freezer, a fork and a shallow container, so it's the easiest of ice cream recipes.

Tracking down kaffir lime leaves is more than worth it for the taste they impart; like the freshest and most fragrant lime zest imaginable.

Once you've tasted this sweet treat, you'll keep wanting more.

Ingredients

• Serves 6
• 4.2 oz caster sugar
• 4 fresh or frozen kaffir lime leaves, bruised
• Juice of 2 limes
• Pinch of salt
• 28.2 oz ripe fresh pineapple, peeled, cored and cubed, plus extra to serve
• 6.8 fl oz reduced-fat coconut milk

The Homes & Gardens method

1. Put the sugar into a pan with 100ml water. Bring slowly to the boil, stirring to dissolve the sugar grains. Once dissolved, simmer for two minutes.
2. Add the kaffir lime leaves (believe it or not, you can buy 100% USDA organic kaffir lime leaves from Amazon) and remove from the heat. Transfer to a mixing bowl and allow to cool, then stir in the lime juice and salt. 
3. Meanwhile, blitz the pineapple and coconut milk together in a blender until completely smooth.
4. Add to the lime syrup, stirring well to bruise the lime leaves some more (this releases their flavor). Chill for at least 30 minutes, then remove and discard the lime leaves. 
5. Pour the mixture into a shallow, wide container and freeze for 30 minutes.
6. Break up the crystals with a fork and return the container to the freezer. Continue to break up with a fork every 30 minutes, until it has formed ice crystals with no trace of slush left. This should take a minimum of three hours. 
7. Serve in chilled glasses or bowls with finely sliced fresh pineapple.

If you're not a fan of pineapple, we think this granita recipe works beautifully with fresh, ripe mango or papaya, too.