Ginger Pomegranate Granita

Ginger Pomegranate Granita
Mitch Mandell

This sparkling ice made with pomegranate juice is a refreshing dessert, and a perfect reviver any time. The finished granita should be thin, crunchy flakes.

Makes 6 servings

Ingredients
  • 2 cups pomegranate juice, at room temperature
  • 1/2 cup superfine sugar
  • 2 teaspoons ginger juice
Directions
  1. In a mixing bowl, combine the pomegranate juice, sugar, and ginger juice. Whisk until the sugar dissolves, 2 to 3 minutes. Pour the mixture into an 8" square metal pan.
  2. Place the granita in the freezer, uncovered, until it is partially frozen, 3 to 6 hours, depending on your freezer. With a spatula, scrape the mixture into loose, slushy shards.
  3. To serve, scrape and mound the granita into six glass dessert dishes.

Note: For ginger juice, grate fresh ginger root on a rasp or fine grater. Over a small bowl, squeeze the grated ginger between your fingers to extract the juice.

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Copyright© 2008 Dana Jacobi, The Essential Best Foods Cookbook