Pomegranate-Grapefruit Granita
Ready In: 10 hrs
Serves: 10
Yields: 10 1/2 cup servings
Ingredients
- 1 (32 ounce) bottle pomegranate juice (pure 100% pomegranate juice, and definitely *not* grenadine)
- 1 cup freshly squeezed grapefruit juice (*not* grapefruit juice concentrate) or 1 cup freshly squeezed orange juice (*not* concentrate)
- 1 cup raw sugar
- 1 tablespoon rose water
- fresh mint leaves (optional, my addition) or fresh lemon verbena leaf, for garnish (optional, my addition)
Directions
- In large bowl, combine the pomegranate juice, orange juice, sugar and rose water. Use a whisk and stir until sugar is dissolved.
- Pour the mixture into a 13 x 9-inch baking pan or an 8-inch square baking pan if the recipe has been cut in half. Cover with plastic wrap.
- Place in freezer and freeze at least a minimum of 6-8 hours or overnight.
- To serve: scrape a large spoon across the surface of the granita to create large ice crystals.
- Spoon granita into chilled glasses. Tip: I chill the glasses in the freezer to obtain that "frosted" effect.
- If desired, garnish each serving with a fresh mint leaf or fresh lemon verbena leaf.
- Prep time includes passive time to allow the mixture to freeze.
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