August 2, 2016

Pineapple-Lime Ice

Recipe: Eric Vellend

This tropical treat can be made up to two weeks in advance. Just fluff it again with a fork before serving.


  • 6 tbsp water
  • 6 tbsp granulated sugar
  • 1 ripe pineapple
  • 2 tbsp freshly squeezed lime juice
  • Lime zest (for serving)


Yield: Serves 8 to 12

  1. Place water and sugar in a small saucepan over medium-high heat. Whisk to dissolve sugar. When it comes to a boil, remove from heat. Cool completely.
  2. Trim, peel and core pineapple. Cut flesh into chunks. (It should yield approximately 6 cups.) Purée pineapple in blender or food processor. Mix in sugar syrup and lime juice. Pour into a 9″ x 13″ baking dish.
  3. Place dish in freezer. After 1 hour, scrape mixture with fork. Continue scraping every 30 minutes until it is completely frozen, fluffy and granular. Transfer to an airtight container.
  4. Serve in small bowls and top each with lime zest.

Jason Hudson and Ryan Szulc


House & Home May 2013


Ashley Denton (food), Stacey Smithers (prop)