Pomegranate And Rose Granita Recipes

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POMEGRANATE AND ROSE GRANITA



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

POMEGRANATE GRANITA



Pomegranate Granita image

Provided by Dave Lieberman

Categories     dessert

Time 4h5m

Yield about 8 servings

Number Of Ingredients 3

7 cups pure pomegranate juice
1 cup orange juice
1 tablespoon superfine sugar, or more to taste

Steps:

  • In a large bowl, combine the 2 juices and season with sugar, to taste. Pour into a 9 by 13-inch baking dish. Carefully place in freezer and freeze until solid, about 4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses. Serve immediately.

POMEGRANATE GRANITA



Pomegranate Granita image

Sweet and tart in a glass!!

Provided by Kasey

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 6

1 cup ice
1 (1.5 fluid ounce) jigger Cointreau or other orange liqueur
½ (1.5 fluid ounce) jigger white rum
2 fluid ounces pomegranate syrup
1 orange slice
2 teaspoons white sugar

Steps:

  • Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.

Nutrition Facts : Calories 386.7 calories, Carbohydrate 66.4 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10.4 mg, Sugar 64.7 g

POMEGRANATE-GRAPEFRUIT GRANITA



Pomegranate-Grapefruit Granita image

From Wild Harvest. The rose water was my addition to enhance this Italian/ Middle Eastern-inspired dessert and I substituted grapefruit juice for orange juice. (It was difficult choosing between rose water and orange blossom water, let me tell you!) Organic ingredients are suggested for best quality and flavor. If preferred, you can use fresh pomegranate and juice them but that is a messy project and better left to those with much more patience than I could ever possess. I cut the recipe in half and froze the mixture in an 8-inch square Pyrex glass dish. I've also posted a recipe two years ago for a strawberry granita. Check it out: Recipe #375726.

Provided by COOKGIRl

Categories     Frozen Desserts

Time 10h

Yield 10 1/2 cup servings, 10 serving(s)

Number Of Ingredients 5

1 (32 ounce) bottle pomegranate juice (pure 100% pomegranate juice, and definitely *not* grenadine)
1 cup freshly squeezed grapefruit juice (*not* grapefruit juice concentrate) or 1 cup freshly squeezed orange juice (*not* concentrate)
1 cup raw sugar
1 tablespoon rose water
fresh mint leaves (optional, my addition) or fresh lemon verbena leaf, for garnish (optional, my addition)

Steps:

  • In large bowl, combine the pomegranate juice, orange juice, sugar and rose water. Use a whisk and stir until sugar is dissolved.
  • Pour the mixture into a 13 x 9-inch baking pan or an 8-inch square baking pan if the recipe has been cut in half. Cover with plastic wrap.
  • Place in freezer and freeze at least a minimum of 6-8 hours or overnight.
  • To serve: scrape a large spoon across the surface of the granita to create large ice crystals.
  • Spoon granita into chilled glasses. Tip: I chill the glasses in the freezer to obtain that "frosted" effect.
  • If desired, garnish each serving with a fresh mint leaf or fresh lemon verbena leaf.
  • Prep time includes passive time to allow the mixture to freeze.

Nutrition Facts : Calories 136, Fat 0.3, SaturatedFat 0.1, Sodium 8.6, Carbohydrate 34.2, Fiber 0.1, Sugar 33.7, Protein 0.3

POMEGRANATE GRANITA



Pomegranate Granita image

Granita is a cool, sorbet like desert. I'm slightly addicted to granita's and I had one pomegranate left at home so this is what I made with it. Basically it's one pomegranate per person if you would like a descent size desert. The original recipe was found on http://fooddownunder.com/ but it has been dramatically modified

Provided by Chef floWer

Categories     Frozen Desserts

Time 4h16m

Yield 2 serving(s)

Number Of Ingredients 2

2 pomegranates
4 teaspoons soft brown sugar (light brown sugar) or 4 teaspoons caster sugar, depending on your taste

Steps:

  • Slice off the top and bottom of the pomegranates, then break them apart and remove the seeds. With your hands, squeeze all of the juice out of the seeds, then push the mixture through a sieve, pressing down gently to extract as much juice as possible without pushing the bitter skins through.
  • Discard the seeds. In a large shallow glass baking dish that will fit in your freezer, combine the juice with the sugar and stir until the sugar has dissolved (place the pan over a very low flame if desired to speed the dissolving of the sugar). Freeze for 4 hours, stirring every 15 minutes.
  • Scrape the surface of the ice with a spoon into large flaky crystals.
  • Refreeze if desired. The granita should be served as a chunky ice, not a smooth sorbet.

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