Purple Pomegranate Granitas Recipes

Steps:

• Pour salt onto a plate or shallow dish. With a lime wedge rub along the rim of a glass and dip glasses upside down to salt the rim. Fill glasses with ice. In a cocktail shaker with ice place the tequila, triple sec, pomegranate juice, and lime juice. Pour into the salt-rimmed glasses and top off with club soda. Garnish with a lime wedge, if desired.

Steps:

• Bring the sugar, 1/2 cup water and the orange and lemon zest to a simmer in a saucepan, stirring until the sugar dissolves. Let cool, then strain into a blender. Add the peaches and orange and lemon juice. Blend until very smooth.
• Pour into a 9-by-13-inch baking dish and stir in the sherry. Freeze until beginning to harden, 2 to 3 hours, then scrape with a fork. Continue to freeze, scraping occasionally, until frozen, about 3 more hours. Serve garnished with peach and/or orange slices.

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.

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.

Steps:

• Combine the tamarind paste and 3 cups water in a small saucepan. Place over medium heat, bring to a boil, then lower heat to a simmer, stirring occasionally, until paste is very soft, about 20 minutes. Transfer to a strainer and press on the solids until you have extracted 1 1/2 cups of juice and pulp. Discard solids. Place liquid in a small container.
• Bring 1/2 cup of the sugar and 1/2 cup of water to a boil in a small saucepan, stirring until sugar is dissolved. Stir this into the liquid. Let come to room temperature.
• Meanwhile, combine 1/2 cup water and the remaining 1/4 cup sugar in a small saucepan. Bring to a boil and stir until the sugar has dissolved. Transfer to a small container and stir in the pomegranate juice and lime juice. Let come to room temperature.
• Place the tamarind and pomegranate mixtures in the freezer. When they're frozen, use a thin-tined fork to flake the ices (the tamarind will be a little sticky) and transfer each to an airtight container. Freeze again. To serve, place small scoops of each granita side by side in dessert bowls or stemmed glasses and sprinkle with pomegranate seeds.

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.

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.