Try this refreshing Pomegranate Granitas recipe from Maiken Fortes.
Ingredients
- 400 ml pomegranate juice
- 2 tablespoons caster sugar
- 125ml pouring cream
- 1/4 tsp finely grated orange rind
- 1 cup pomegranate seeds from Blue Skies
- Fresh mint leaves, to serve
Method:
Combine the pomegranate juice and sugar in a large saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Bring to the boil. Simmer for 3 minutes to develop the flavours. Set aside for 20 minutes to cool completely.
Pour the pomegranate mixture into a 24 x 15cm (1.5L-capacity) shallow metal cake pan. Cover with foil and place in the freezer for 1 hour or until icy around the edges. Use a fork to roughly break up the mixture. Cover and place in the freezer for a further 3 hours, using a fork to break the mixture into coarse crystals every 1 hour, or until firm.
Use an electric beater to beat the cream and orange rind in a small bowl until soft peaks form.
Remove the granita from the freezer. Use a fork to scrape the mixture into coarse crystals. Divide among chilled serving glasses. Top with the orange cream, pomegranate seeds and mint.
