POMEGRANATE AND ROSE GRANITA

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Pomegranate and Rose Granita image

The rose petals look lovely here, but don't worry if you can't get hold of any. With the pomegranate seeds there, the granita looks wonderful without them. Be sure to leave enough time for the liquid to properly freeze into crystals, about 8 to 10 hours.

Provided by Yotam Ottolenghi

Categories     ice creams and sorbets, ice dishes, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 6

Scant 1/2 cup/90 grams granulated or superfine sugar (caster sugar)
3 sprigs mint (5 grams)
1 2/3 cup/400 milliliters 100-percent pomegranate juice (such as Pom)
1/2 teaspoon rose water
1/4 cup/40 grams pomegranate seeds
2 teaspoons dried rose petals

Steps:

  • Add sugar and 7 tablespoons/100 milliliters water to a small saucepan and place over high heat. Stir continuously, until sugar has dissolved and the liquid comes to the boil.
  • Add mint, reduce the heat to medium-low and simmer for 1 minute, stirring occasionally.
  • 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.
  • Whisk the pomegranate juice and rose water into the syrup until combined. Pour into a container and freeze for 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 with the fork again, scraping the tines across the frozen mixture, and continue this process until the liquid has frozen into separate crystals throughout, about 8 to 10 hours total.
  • Just before serving, divide the granita between small glasses and sprinkle with the pomegranate seeds and rose petals.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 25 grams

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