Pineapple Berry Granita
Rinse berries, drain and pat dry.
Peel pineapple and remove stem and core and cut into cubes. Halve vanilla beans lengthwise and scrape out seeds with a sharp knife.
In a pot, heat 2 liters (approximately 2 quarts) water, sugar, vanilla bean seeds and pods and lemon zest and bring to a boil. Pour over pineapple pieces and refrigerate for about 12 hours. Remove vanilla bean pods.
For simple syrup, boil 50 cl (approximately 16 ounces) water and sugar until sugar dissolves. Remove from heat and add mint and set aside to cool for about 15 minutes.
Freeze mineral water and simple syrup in a shallow container for about 6 hours. About 30 minutes before serving, remove from freezer and let thaw slightly. With a fork, coarsely crush ice and carefully mix in berries. Pour into glasses and top with pineapple mixture. Garnish with mint leaves.