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Pomegranate Granita





Yields
Maked 6 servings

Notes: This coarsely textured frozen dessert is a favorite of Paul Bertolli, chef and co-owner of Oliveto Cafe & Restaurant in Oakland, California. For juice, whirl pomegranate seeds in a blender or food processor, then pour through a fine strainer into a container. For seeds, cut ends off pomegranates. Score skin from end to end with several evenly spaced cuts. Immerse fruit in a bowl of water, then pull apart and rub seeds free. The skin and most of the membrane float; skim off and discard. Drain seeds. For a smooth texture, freeze the mixture in an ice cream maker.

 2 cups pomegranate juice
 1/3 cup orange juice
 1 1/2 teaspoons lemon juice
 1/4 cup sugar
 1 orange (about 1/2 lb.)
 6 tablespoons pomegranate seeds
Step 1
1

In a 9- by 13-inch pan, stir pomegranate juice, orange juice, lemon juice, and sugar. Cover airtight.

Step 2
2

Freeze mixture until solid, 3 to 4 hours. Break frozen mixture into chunks. Beat with a mixer just until pieces are pea-size. Return granita to pan and freeze, covered airtight, until firm, at least 3 hours or up to 2 days.

Step 3
3

Meanwhile, using a zester or grater, cut about 1 tablespoon peel from orange in long, thin shreds.

Step 4
4

With a sharp knife, cut remaining peel and membrane from orange. Hold fruit over a bowl and cut between membrane and fruit to release segments into bowl.

Step 5
5

Spoon equal portions granita into chilled stemmed glasses or small bowls, sprinkle each with 1 tablespoon pomegranate seeds, and garnish with orange segments and orange peel.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 108Calories from Fat 0.8
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.1mg1%
Total Carbohydrate 27g9%

Dietary Fiber 0.7g3%
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.