Pomegranate Blueberry Granita Recipes

BLUEBERRY GRANITA

Steps:

• Blend the blueberries and sugar in a food processor until smooth; strain through a fine-mesh strainer, pressing with a wooden spoon to separate the blueberry puree from any chunks of skin or seeds.
• Stir the strained blueberry puree, water, and lemon juice together in a shallow glass baking dish or tray. Place the dish in the freezer; scrape and stir the blueberry mixture with a fork once an hour until evenly frozen and icy, about 4 hours. Scrape to fluff and lighten the ice crystals; spoon into chilled glasses to serve.

POMEGRANATE GRANITA

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.

BLUEBERRY GRANITA

Steps:

• Combine the blueberries, sugar, lemon juice, vanilla and 3/4 cup water in a blender and blend until smooth. Pour the liquid through a fine-mesh sieve into a 9-inch square glass baking dish, pressing hard on the solids with a spatula before discarding. Freeze the mixture, stirring and crushing up clumps of ice with a fork every hour, until it is frozen, but slushy, about 4 hours total. Spoon into glasses and garnish with the mint or basil leaves.

POMEGRANATE GRANITA

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.