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| Pomegranate Granita |
If you want to extract your own juice, you’ll need between 6 and 8
pomegranates. If you use bottled juice, please note that you will also need the seeds
from one fresh pomegranate for garnishing.
Ingredients
2 cups pomegranate juice
1/3 cup freshly-squeezed orange juice
1 1/2 teaspoons fresh lemon juice
1/4 cup superfine sugar
1 medium orange
pomegranate seeds
Method
In a large shallow pan, stir together pomegranate juice, orange juice, lemon juice, and
sugar until most of the sugar is dissolved. Cover pan tightly with foil and freeze
mixture until solid, about 3 hours.
Remove pan from freezer and break up the granita. Transfer to a medium bowl and
beat until pieces are about the size of peas. Return granita to pan, cover with foil and
freeze until firm, about 3 hours or up to 2 days.
When you’re ready to serve, use a zester or vegetable peels and cut the zest
from the orange in long thin strips; julienne the strips. With a sharp knife, cut
remaining peel and membrane from orange. Hold fruit over a bowl and cut between
membrane and fruit to release segments into bowl. For more on this technique, see
yesterday’s post.
Spoon equal portions of granita into chilled stemmed glasses, small bowls, or
ramekins. Sprinkle each with pomegranate seeds and garnish with orange segments
and orange peel.
pomegranates. If you use bottled juice, please note that you will also need the seeds
from one fresh pomegranate for garnishing.
Ingredients
2 cups pomegranate juice
1/3 cup freshly-squeezed orange juice
1 1/2 teaspoons fresh lemon juice
1/4 cup superfine sugar
1 medium orange
pomegranate seeds
Method
In a large shallow pan, stir together pomegranate juice, orange juice, lemon juice, and
sugar until most of the sugar is dissolved. Cover pan tightly with foil and freeze
mixture until solid, about 3 hours.
Remove pan from freezer and break up the granita. Transfer to a medium bowl and
beat until pieces are about the size of peas. Return granita to pan, cover with foil and
freeze until firm, about 3 hours or up to 2 days.
When you’re ready to serve, use a zester or vegetable peels and cut the zest
from the orange in long thin strips; julienne the strips. With a sharp knife, cut
remaining peel and membrane from orange. Hold fruit over a bowl and cut between
membrane and fruit to release segments into bowl. For more on this technique, see
yesterday’s post.
Spoon equal portions of granita into chilled stemmed glasses, small bowls, or
ramekins. Sprinkle each with pomegranate seeds and garnish with orange segments
and orange peel.
