POMEGRANATE GRANITA
Steps:
- Mix the pomegranate juice, lime juice, simple syrup and tequila.
- Place the mix intro a freezer friendly container.
- Put it in freezer for about 1 hour, then remove it and use a fork to mix it up.
- Put it back in the freezer and repeat an hour later, it will start to get harder so you will need to use the fork to scrape it until it has that crystal granita texture. Repeat one more time.
- Put it back in the freezer, before using it let it stand at room temperature for about 3-5 minutes and then use a fork to scratch it up before serving.
- Garnish with fresh pomegranate arils.
POMEGRANATE GRANITA
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
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 AND ROSE GRANITA
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
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
Provided by Dave Lieberman
Categories dessert
Time 4h5m
Yield about 8 servings
Number Of Ingredients 3
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
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
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.
GREAT BIG FORTUNE COOKIES WITH POMEGRANATE GRANITA
This is a good Valentine's Day dessert for the non-chocoholic. Pomegranate is said to be the true "love apple" that Adam and Eve had in the Garden of Eden. To juice them, use a juicer or place the kernels in a blender and blend briefly. Strain the juice to remove any seed fiber.
Provided by Food Network
Categories dessert
Time 38m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the Granita: In a bowl whisk the liquids together. Take off 1/2 cup of the liquid, add the sponged gelatin and warm it to melt the gelatin. Combine all the liquids and pour into an 8 by 8-inch pan. Freeze overnight. Scrape the next day into a freezer container.
- Preheat the oven to 350 degrees F.
- To make the Fortune Cookie: Cut a stencil out of a plastic coffee can lid in the shape of a 6-inch disk.
- Whip the egg whites until stiff and chill.
- In a mixer, cream the butter; then add the sugar and continue mixing. Add the flour and blend in; then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth.
- With a small offset spatula, spread batter through the stencil onto a silicone baking mat- or parchment paper-lined cookie sheet, about 4 per cookie sheet. Bake until light golden brown, 7 to 8 minutes.
- Quickly remove the pan from the oven and 1 at a time place a fortune across the center with a bit hanging out. Fold cookie circle in half over fortune; then in half again with flaps only slightly overlapping each other, bringing the opposing sides together and pinch. Let cool. Serve next to a frozen bowl of granita.
POMEGRANATE-GRAPEFRUIT GRANITA
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
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
WHITE CHOCOLATE MOUSSE WITH POMEGRANATE GRANITA
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Mixer Chocolate Dessert Thanksgiving Chill Pomegranate Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine 2 cups pomegranate juice and 1/4 cup sugar in 8 x 8 x 2-inch glass baking dish. Stir mixture until sugar dissolves. Cover and freeze until granita is firm, at least 8 hours or overnight.
- Combine remaining 2 cups pomegranate juice and 3 tablespoons sugar in heavy medium saucepan. Bring to boil, stirring mixture until sugar dissolves. Boil until mixture is syrupy and reduced to generous 1/2 cup, 12 to 14 minutes. Transfer syrup to small bowl. Chill until cold, at least 2 hours. DO AHEAD: Granita and pomegranate syrup can be made 3 days ahead. Keep granita frozen. Keep pomegranate syrup chilled.
- Place chopped white chocolate and pinch of salt in medium metal bowl. Pour 1/2 cup cream into small saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil, whisking to blend. Remove vanilla bean. Pour hot cream mixture over chocolate in bowl; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Cool until barely lukewarm, 5 to 10 minutes.
- Using electric mixer, beat remaining 1/2 cup cream in large bowl until stiff peaks form. Fold in barely lukewarm melted chocolate mixture in 2 additions, then fold in crème fraîche. Divide mousse among 6 dessert glasses, leaving enough space at top of glasses to spoon granita over. Cover and chill until mixture firms up slightly, at least 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Using fork, scrape surface of granita, forming icy flakes. Top each glass of mousse with generous amount of granita, dividing equally. Drizzle each lightly with pomegranate syrup. Sprinkle with pomegranate seeds and serve immediately.
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