Method

• 1.
  Combine the sugar and 1 cup (250ml) water in a saucepan over medium heat. Cook for 1-2 minutes until the sugar completely dissolves. Remove from heat and chill sugar syrup before use.
• 2.
  Remove pomegranate seeds by cutting the pomegranate in half and hitting the rounded end with a wooden spoon over a bowl so the seeds fall out. To remove any remaining seeds, prise open the fruit and remove them with your fingers. Place the seeds in a sieve set over a bowl and press down with your hands to release the juice. Discard the seeds left in the sieve.
• 3.
  Combine the Aperol, 1 cup (250ml) fresh pomegranate juice and 1 cup (250ml) sugar syrup in a shallow container and place in the freezer for 2 hours or until partially frozen. Remove from the freezer and break up the crystals by raking the surface with a fork. Return to the freezer for 1 hour, then remove and rake crystals again. Repeat this process twice more, then store in the freezer until ready to serve.
• 4.
  To make the Chantilly cream, whisk cream and extra 1 tbs sugar in a bowl to soft peaks. Chill until ready to use.
• 5.
  To serve, spoon the granita into serving glasses and top with dollops of Chantilly cream.