Pomegranate Granita Recipes

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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



Pomegranate and Rose Granita image

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

Scant 1/2 cup/90 grams granulated or superfine sugar (caster sugar)
3 sprigs mint (5 grams)
1 2/3 cup/400 milliliters 100-percent pomegranate juice (such as Pom)
1/2 teaspoon rose water
1/4 cup/40 grams pomegranate seeds
2 teaspoons dried rose petals

PURPLE POMEGRANATE GRANITAS

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 4



Purple Pomegranate Granitas image

Steps:

  • Whisk the pomegranate juice and lavender in a chilled stainless-steel bowl. Add the lime juice and rum, if desired. Freeze until icy around the edges, 20 to 25 minutes. Whisk, then continue to freeze, whisking every 20 to 25 minutes, until slushy, about 2 hours, 30 minutes; cover and freeze overnight.
  • Scrape the granita with a fork, then scoop into martini glasses. Garnish with lavender.

Nutrition Facts : Calories 107 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 27 grams, Protein 1 grams, Sugar 26 grams

3 cups pomegranate juice
1 teaspoon chopped fresh lavender flowers, plus small flowers for garnish
2 tablespoons fresh lime juice
1/2 cup spiced rum (optional)

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



Pomegranate Granita image

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

1 cup ice
1 (1.5 fluid ounce) jigger Cointreau or other orange liqueur
½ (1.5 fluid ounce) jigger white rum
2 fluid ounces pomegranate syrup
1 orange slice
2 teaspoons white sugar

GREAT BIG FORTUNE COOKIES WITH POMEGRANATE GRANITA

This is a good Valentine's Day dessert for the non-chocoholic. Pomegranate is said to be the true "love apple" that Adam and Eve had in the Garden of Eden. To juice them, use a juicer or place the kernels in a blender and blend briefly. Strain the juice to remove any seed fiber.

Provided by Food Network

Categories     dessert

Time 38m

Yield 8 servings

Number Of Ingredients 10



Great Big Fortune Cookies with Pomegranate Granita image

Steps:

  • To make the Granita: In a bowl whisk the liquids together. Take off 1/2 cup of the liquid, add the sponged gelatin and warm it to melt the gelatin. Combine all the liquids and pour into an 8 by 8-inch pan. Freeze overnight. Scrape the next day into a freezer container.
  • Preheat the oven to 350 degrees F.
  • To make the Fortune Cookie: Cut a stencil out of a plastic coffee can lid in the shape of a 6-inch disk.
  • Whip the egg whites until stiff and chill.
  • In a mixer, cream the butter; then add the sugar and continue mixing. Add the flour and blend in; then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth.
  • With a small offset spatula, spread batter through the stencil onto a silicone baking mat- or parchment paper-lined cookie sheet, about 4 per cookie sheet. Bake until light golden brown, 7 to 8 minutes.
  • Quickly remove the pan from the oven and 1 at a time place a fortune across the center with a bit hanging out. Fold cookie circle in half over fortune; then in half again with flaps only slightly overlapping each other, bringing the opposing sides together and pinch. Let cool. Serve next to a frozen bowl of granita.

2 cups fresh pomegranate juice
1/2 cup lime juice
1 cup simple syrup
2 sheets gelatin, sponged
2 egg whites, room temperature
6 tablespoons butter
1/4 cup sugar
1/2 all-purpose flour, sifted
1/4 teaspoon vanilla extract
Paper fortunes

POMEGRANATE GRANITA

Provided by Dave Lieberman

Categories     dessert

Time 4h5m

Yield about 8 servings

Number Of Ingredients 3



Pomegranate Granita image

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.

7 cups pure pomegranate juice
1 cup orange juice
1 tablespoon superfine sugar, or more to taste

WHITE CHOCOLATE MOUSSE WITH POMEGRANATE GRANITA

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Thanksgiving     Chill     Pomegranate     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8



White Chocolate Mousse with Pomegranate Granita image

Steps:

  • Combine 2 cups pomegranate juice and 1/4 cup sugar in 8 x 8 x 2-inch glass baking dish. Stir mixture until sugar dissolves. Cover and freeze until granita is firm, at least 8 hours or overnight.
  • Combine remaining 2 cups pomegranate juice and 3 tablespoons sugar in heavy medium saucepan. Bring to boil, stirring mixture until sugar dissolves. Boil until mixture is syrupy and reduced to generous 1/2 cup, 12 to 14 minutes. Transfer syrup to small bowl. Chill until cold, at least 2 hours. DO AHEAD: Granita and pomegranate syrup can be made 3 days ahead. Keep granita frozen. Keep pomegranate syrup chilled.
  • Place chopped white chocolate and pinch of salt in medium metal bowl. Pour 1/2 cup cream into small saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil, whisking to blend. Remove vanilla bean. Pour hot cream mixture over chocolate in bowl; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Cool until barely lukewarm, 5 to 10 minutes.
  • Using electric mixer, beat remaining 1/2 cup cream in large bowl until stiff peaks form. Fold in barely lukewarm melted chocolate mixture in 2 additions, then fold in crème fraîche. Divide mousse among 6 dessert glasses, leaving enough space at top of glasses to spoon granita over. Cover and chill until mixture firms up slightly, at least 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.
  • Using fork, scrape surface of granita, forming icy flakes. Top each glass of mousse with generous amount of granita, dividing equally. Drizzle each lightly with pomegranate syrup. Sprinkle with pomegranate seeds and serve immediately.

4 cups pomegranate juice (such as Pom), divided
1/4 cup plus 3 tablespoons sugar
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Pinch of salt
1 cup chilled heavy whipping cream, divided
1 vanilla bean, split lengthwise
3/4 cup chilled crème fraîche
Pomegranate seeds (for garnish)

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



Pomegranate Granita image

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.

2 pomegranates
4 teaspoons soft brown sugar (light brown sugar) or 4 teaspoons caster sugar, depending on your taste

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