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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3cups filtered water
- 1cup white sugar
- ¼cup dried red hibiscus flowers
- ⅛cup dried white hibiscus flowers
- ⅓cup freshly squeezed grapefruit juice
- 1tablespoon chopped fresh mint
- ⅓cup pomegranate seeds
Instructions
Step 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.Step 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.