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.
Provided by Yotam Ottolenghi
Categories ice creams and sorbets, ice dishes, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add 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.
- Add mint, reduce the heat to medium-low and simmer for 1 minute, stirring occasionally.
- Remove 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.
- Whisk 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.
- Just before serving, divide the granita between small glasses and sprinkle with the pomegranate seeds and rose petals.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 25 grams
POMEGRANATE GRANITA
Granita is a cool, sorbet like desert. I'm slightly addicted to granita's and I had one pomegranate left at home so this is what I made with it. Basically it's one pomegranate per person if you would like a descent size desert. The original recipe was found on http://fooddownunder.com/ but it has been dramatically modified
Provided by Chef floWer
Categories Frozen Desserts
Time 4h16m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Slice off the top and bottom of the pomegranates, then break them apart and remove the seeds. With your hands, squeeze all of the juice out of the seeds, then push the mixture through a sieve, pressing down gently to extract as much juice as possible without pushing the bitter skins through.
- Discard the seeds. In a large shallow glass baking dish that will fit in your freezer, combine the juice with the sugar and stir until the sugar has dissolved (place the pan over a very low flame if desired to speed the dissolving of the sugar). Freeze for 4 hours, stirring every 15 minutes.
- Scrape the surface of the ice with a spoon into large flaky crystals.
- Refreeze if desired. The granita should be served as a chunky ice, not a smooth sorbet.
FALOODEH (PERSIAN LIME AND ROSE WATER GRANITA WITH RICE NOODLES)
Faloodeh is an ancient Persian dessert, a sort of granita threaded with rice noodles and spiked with rose water and lime. Though you may typically cook noodles until al dente, you'll need to really cook them through here before adding them to the syrup so that they soak up enough liquid to become as crunchy as possible as they freeze. In Iran, most ice cream shops sell just two items: traditional saffron ice cream and faloodeh, which is typically topped with bottled lime juice that tastes mostly of citric acid. Faloodeh has been my favorite since childhood, but now I prefer it with the juice of freshly squeezed limes. It's incredibly refreshing and the ideal end to a rich meal filled with complex flavors.
Provided by Samin Nosrat
Categories ice creams and sorbets, noodles, dessert
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Place 1/2 cup water in a small saucepan and set over low heat. Add about half the sugar and stir to dissolve completely. Add 1/8 teaspoon salt and the rest of the sugar and continue stirring until completely dissolved. Take off the heat and let cool to room temperature.
- In a freezer-safe bowl or dish, stir together 4 cups water, cooled syrup, lime juice and rose water, then place in freezer until ice crystals begin to form on the edges of the mixture, about 1 hour.
- In a medium pot, bring 4 quarts water to a boil. Add the noodles and cook thoroughly until there is no bite left, about 8 minutes or as instructed on the package. Drain and rinse immediately with cold water. Use scissors to cut noodles into 1-inch pieces, then stir them into the partly frozen syrup mixture. It's important that the mixture has begun to freeze before adding the noodles so that they don't all sink to the bottom of the dish, so if your syrup mixture needs more time, freeze for another hour before adding noodles.
- Every hour for the next several hours, scrape the granita thoroughly with a fork to prevent huge icy chunks from forming. The mixture should be light and airy, punctuated with crunchy noodles.
- To serve, scrape and serve bowlfuls of faloodeh with lime wedges.
POMEGRANATE GRANITA
Provided by Dave Lieberman
Categories dessert
Time 4h5m
Yield about 8 servings
Number Of Ingredients 3
Steps:
- In a large bowl, combine the 2 juices and season with sugar, to taste. Pour into a 9 by 13-inch baking dish. Carefully place in freezer and freeze until solid, about 4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses. Serve immediately.
POMEGRANATE GRANITA
Sweet and tart in a glass!!
Provided by Kasey
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 66.4 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10.4 mg, Sugar 64.7 g
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- Put it back in the freezer and repeat an hour later, it will start to get harder so you will need to use the fork to scrape it until it has that crystal granita texture. Repeat one more time.
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