Pomegranates are a part of the cold, Northern Hemispherical Winters, and this Pomegranate Granita recipe is an icy surprise.
Aside from the relationship between Pluto & Persephone, where she was committed to leave the Earth to dwell in the confines of the unpleasant, infernal regions during Earth’s Winter. This was a result of eating just one seed of pomegranate.
Goodness, just from one seed? I would have at least demanded an entire pomegranate, with its most beautiful red seeds holding that most delicious pulp, for a punishment like that. In fact, I would have wanted to be provided with them on a regular basis.
Granita, the word for dessert ice in Italian, is a sugar syrup base flavored mostly with fruit juice or puree, which is frozen & subsequently scraped or shaved. This produces an interesting texture of ice crystals.
How to Make Pomegranate Granita:
For a pomegranate granita, the fruit seeds need to be heated in a sauce pan because they are large seeds.
Type: Dessert Recipe
Serve with: a sprig of mint, grated lemon zest or lime zest
Prep Time: up to 1 hr, if removing seeds yourself from pomegranates
Cook Time: 25 min
Refrigerator Time: 2 hrs
Freezer Time: 3 hrs
Storage: up to 1 week frozen
Yields: 6 – 7 cups, depending on how juicy pomegranates are
- seeds of 4 pomegranates
- 2 cups + 1 1/2 cups water – additional 1 1/2 cups could be apple juice
- 3 3/4 cups simple syrup – 50% sugar & 50% water; heated til dissolved
- 1 – 2 drops red food coloring – if necessary
- To make the simple syrup, combine 1 3/4 cups water and 1 3/4 cups sugar in a sauce pan and heat until sugar is completely dissolved. Set aside & cool completely.
- Using the seeds of 4 large pomegranates, boil in a separate sauce pan, with water or water with apple juice, cooking for 20 min. * Tip: Add more water, if necessary, to keep seeds covered.
- Using the back of a spoon, press as much of the fruit as possible.
- Strain seeds, pressing through a mesh strainer or sieve to get as much of the fruit flavor into the strained juice/puree, catching juice in a bowl. Discard seeds. * Tip: If the color of the pomegranate puree isn’t pink enough, a drop or 2 of red food coloring can be added, if desired.
- Stir this puree into cooled simple syrup, and refrigerate until cold.
- Freeze by pouring the puree base into a stainless 9 x 9 inch pan or freezer tray, and place in the freezer covered with plastic wrap for 45 min.
- After 45 min, and from then on, the granita should be scraped with a big fork or spoon, as it hardens in the freezer, stirring the frozen crystals from the edges of the pan back into liquid, and loosening & breaking up the frozen crystals.
- Repeat until the mixture is frozen & creamy – about 3 hrs in all.
- When solidified, it should be scooped into individual serving bowls or goblets for a real elegant look, and served at once.
- Tip: To get less labor-intensive results on serving day, the puree can be poured into ice cube trays & frozen for 3 – 5 hrs, up to 1 week ahead of time. Transfer cubes to a plastic freezer bag to store frozen in the freezer. On serving day, just prior to serving, pulverize cubes in a food processor, processing only enough at one time for each serving. Pulse the processor 10 – 12 times.
The work & effort to create this granita will be well worth it when you see how much your guests & family enjoy this tasty, unusual & refreshing dessert.
As with most desserts, I like to do a “dry run” before serving guests to perfect the result.
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I hope you enjoy this Pomegranate Recipe on Cooking with Kimberly. Until next time…
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