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Pomegranate Rose Granita

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I bought some Pomegranate Juice to make Bourbon Cherries (we’ll be posting soon) and had a lot leftover so I decided to use it up in Granita.  The Granita is beautiful and delicious on it’s own, but makes a spectacular cocktail with Gamay Rouge poured over it.  Perfect for sipping in the garden on a summer afternoon!

Sweet, icy, delicious!
Pomegranate Rose Granita
 
Recipe type: Frozen Treat
Cuisine: Italian
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Ingredients
  • 3 cups Pomegranate Juice
  • ¾ cup Sugar
  • ¾ cup V. Sattui Gamay Rouge
  • 1 Star Anise
Instructions
  1. In a medium saucepan over medium heat, stir together all ingredients.
  2. Stir until sugar is dissolved, then reduce heat to low and simmer for 15 minutes.
  3. Remove the Star Anise, then pour the syrup into a shallow dish with a tight-fitting lid.
  4. Place in the freezer and stir every 3 hours, or so.
  5. Freeze for at least 8 hours.
  6. Right before serving, scrape with a fork to fluff.
  7. Serve in ice cream dishes for dessert.
  8. Or, serve in wine glasses with Gamay Rouge poured over it for a refreshing cocktail!
  9. It’s delicious either way!

 Cheers!

Multi-colored Cauliflower at the Channel Islands Farmers’ Market
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

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