Pomegranate and Rose Granita

Pomegranate and Rose Granita
-The New York Times-

Time: 30 minutes, plus freezing
Yield: 6-8 small servings

Scant 1/2 cup granulated sugar
3 sprigs mint (visit the fresh herb section in Produce)
1 2/3 cup 100% pomegranate juice
1/2 teaspoon rose water
1/4 cup pomegranate seeds
2 tsps. dried rose petals

1. Add sugar and 7 Tbsps. water to a small saucepan and place over high heat. Stir continously, until sugar has dissolved and the liquid comes to a boil.

2. Add mint, reduce heat to mediumlow and simmer for 1 minute, stirring occasionally.

3. Remove from heat and set aside to cool, about 20 minutes. Strain the syrup into a large bowl, pressing on the mint to extract the water. Discard the mint. 

4. Whisk the pomegranate juice and rose water into the syrup until combined. Pour into a container and freeze 2 to 3 hours, until clumps form and the edges are solid. (The shallower the container, the shorter the freezing time.) Use a fork to separate the crystals and freeze for another 2 hours. Repeat this process until the liquid has frozen into separate crystals throughout, about 8 to 10 hours total. 

5. To serve, divide the granita between small glasses and sprinkle with the pomegranate seeds and rose petals. 

6. Holler over the fence at your neighbors. It's time to party!

Image credit: Rikki Snyder for the New York Times

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