This deep purple ice is delightfully refreshing and reviving. For ginger juice, grate fresh ginger on a rasp and squeeze the pulp between your fingers over a small bowl
2 cups pomegranate juice, at room temperature
2 teaspoons ginger juice
1/2 cup superfine sugar
1. Combine the pomegranate juice, ginger juice, and sugar in a mixing bowl, whisking until the sugar dissolves, 2 to 3 minutes. Pour the mixture into a metal 8” square pan.
2. Place the granita in the freezer, uncovered, until it is frozen enough to scrape into loose, slushy shreds, 3 to 6 hours, depending on your freezer.
3. To serve, scrape and mound the granita into four or six glass dessert dishes.
Makes 4 to 6 servings
© The Essential Best Foods Cookbook, by Dana Jacobi
