Tropical Granita

• 1 (20-ounce) can crushed pineapple (recommended: Dole)
• 1 (11.5-ounce) can papaya nectar (recommended: Kerns)
• 2 tablespoons frozen limeade concentrate
• 1 teaspoon coconut extract (recommended: McCormick's)
• Sprigs of mint

1. Mix together all ingredients in a 9 by 13-inch glass baking dish.
2. Freeze overnight (or at least 6 to 8 hours).
3. With a fork, scrape frozen mixture until it reaches shaved ice consistency.
4. Scoop into bowls and serve garnished with a sprig of mint.

pineapple, papaya nectar, frozen limeade, coconut, mint

Taken from www.foodnetwork.com/recipes/sandra-lee/tropical-granita-recipe.html (may not work)