Hearty Tarty Hibiscus Granita

Tart and tangy with a hint of sweetness, this granita is perfect after a meal or even as a refresher in the afternoon. I made up this recipe when trying to find ways to introduce hibiscus flowers to our diets.

Ingredients

• 3 cups filtered water
• 1 cup white sugar
• 0.25 cup dried red hibiscus flowers
• 0.125 cup dried white hibiscus flowers
• 0.3333333333333333 cup freshly squeezed grapefruit juice
• 1 tablespoon chopped fresh mint
• 0.3333333333333333 cup pomegranate seeds

Steps

1. Heat water to a low boil. Add sugar and hibiscus flowers; stir until the sugar has dissolved. Remove from heat and allow to cool. Strain; discard hibiscus flowers. Add grapefruit juice and mint and mix well. Refrigerate until cold, about 4 hours.
2. Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. Add pomegranate seeds 5 minutes before the granita reaches the soft-serve stage.