Yotam Ottolenghi's pomegranate and rose granita
serves
6
Aww, you’re blushing! Or it could just be the beautiful rosy glow from this fragrant summer dessert by Yotam Ottolenghi.
Ingredients (6)
- 90g caster sugar
- 3 sprigs mint
- 400ml pomegranate juice
- 1/2 tsp rosewater
- 40g pomegranate seeds
- 2 tsp dried rose petals (optional)
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Add sugar and 100ml 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.
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2.Strain the syrup into a large bowl, pressing on the mint to extract the water. Discard the mint. Whisk the pomegranate juice and rosewater into the syrup until combined. Pour into a shallow container or baking dish and freeze for 2-3 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.
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3.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 8-10 hours total.
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4.Just before serving, divide the granita between small serving glasses and sprinkle with the pomegranate seeds and rose petals, if using.
Recipe Notes
Begin this recipe at least 8-10 hours ahead. 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.
You can also try other flavour combinations here - strawberry and basil, watermelon and mint or stone fruit and thyme all work beautifully.
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