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Pomegranate-Grapefruit Granita

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“From Wild Harvest. The rose water was my addition to enhance this Italian/ Middle Eastern-inspired dessert and I substituted grapefruit juice for orange juice. (It was difficult choosing between rose water and orange blossom water, let me tell you!) Organic ingredients are suggested for best quality and flavor. If preferred, you can use fresh pomegranate and juice them but that is a messy project and better left to those with much more patience than I could ever possess. I cut the recipe in half and froze the mixture in an 8-inch square Pyrex glass dish. I've also posted a recipe two years ago for a strawberry granita. Check it out: Strawberry Granita Dessert With Rose Water.”
READY IN:
10hrs
SERVES:
10
YIELD:
10 1/2 cup servings
UNITS:
US

Ingredients Nutrition

  • 1 (32 ounce) bottle pomegranate juice (pure 100% pomegranate juice, and definitely *not* grenadine)
  • 1 cup freshly squeezed grapefruit juice (*not* grapefruit juice concentrate) or 1 cup freshly squeezed orange juice (*not* concentrate)
  • 1 cup raw sugar
  • 1 tablespoon rose water
  • fresh mint leaves (optional, my addition) or fresh lemon verbena leaf, for garnish (optional, my addition)

Directions

  1. In large bowl, combine the pomegranate juice, orange juice, sugar and rose water. Use a whisk and stir until sugar is dissolved.
  2. Pour the mixture into a 13 x 9-inch baking pan or an 8-inch square baking pan if the recipe has been cut in half. Cover with plastic wrap.
  3. Place in freezer and freeze at least a minimum of 6-8 hours or overnight.
  4. To serve: scrape a large spoon across the surface of the granita to create large ice crystals.
  5. Spoon granita into chilled glasses. Tip: I chill the glasses in the freezer to obtain that "frosted" effect.
  6. If desired, garnish each serving with a fresh mint leaf or fresh lemon verbena leaf.
  7. Prep time includes passive time to allow the mixture to freeze.

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