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.
- Serves: 6 persons
- Scant 1/2 cup/90 grams granulated or superfine sugar (caster sugar)
- 3sprigs mint (5 grams)
- 1 ⅔cup/400 milliliters 100-percent pomegranate juice (such as Pom)
- ½teaspoon rose water
- ¼cup/40 grams pomegranate seeds
- 2teaspoons dried rose petals
Step 1Add 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.
Step 2Add mint, reduce the heat to medium-low and simmer for 1 minute, stirring occasionally.
Step 3Remove 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.
Step 4Whisk 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.
Step 5Just before serving, divide the granita between small glasses and sprinkle with the pomegranate seeds and rose petals.