Prep 15 mins
Cook 4 hrs 1 min
Granita is a cool, sorbet like desert. I'm slightly addicted to granita's and I had one pomegranate left at home so this is what I made with it. Basically it's one pomegranate per person if you would like a descent size desert. The original recipe was found on http://fooddownunder.com/ but it has been dramatically modified
- 2 pomegranates
- 4 teaspoons soft brown sugar (light brown sugar) or 4 teaspoons caster sugar, depending on your taste
- Slice off the top and bottom of the pomegranates, then break them apart and remove the seeds. With your hands, squeeze all of the juice out of the seeds, then push the mixture through a sieve, pressing down gently to extract as much juice as possible without pushing the bitter skins through.
- Discard the seeds. In a large shallow glass baking dish that will fit in your freezer, combine the juice with the sugar and stir until the sugar has dissolved (place the pan over a very low flame if desired to speed the dissolving of the sugar). Freeze for 4 hours, stirring every 15 minutes.
- Scrape the surface of the ice with a spoon into large flaky crystals.
- Refreeze if desired. The granita should be served as a chunky ice, not a smooth sorbet.
Very easy and tasted good!
Delightful! This was my first attempt at a Granita and I also used POM (pomegranate and cherry for flavor) because the fruit itself wasn't in my store right now. Kids loved this one - easy to make - this will go in my book for future reference - a super easy summer treat!! Thanks for posting!
Wonderful! I used POM juice because it is a seasonal fruit in stores from October through the holidays. Added some Sour Cherry Syrup and it was lovely, tangy and refreshing.