Pomegranate Blueberry Granita Recipes

BLUEBERRY POMEGRANATE GRANITA

Steps:

• Place ingredients in a saucepan and bring to a boil. Reduce heat and simmer until berries are soft, approximately 3 minutes. Remove from heat.
• Place a strainer over a bowl. Pour the mixture into the strainer and press it through the mesh with the back of a spoon. Scrape the thick part from the bottom of the strainer into the bowl. Discard the skins and solid bits remaining.
• Pour the strained mixture in a shallow pan and place it in the freezer.
• After 30 minutes, stir the mixture with a fork, scraping the sides and bottom and crushing any frozen lumps. Return to the freezer repeating every 30 minutes until the entire mixture is frozen, approximately 3 hours.
• This can be made a day in advance. Crush well, again, just before serving.
• Enjoy!!

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.

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.

POMEGRANATE GRANITA

Steps:

• Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.

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 BLUEBERRY GRANITA

Steps:

• Place the V8, blueberries, honey and lemon juice into a blender container. Cover and blend until smooth. Pour the V8 mixture into an 11x7-inch baking pan. Cover the pan tightly with plastic wrap.
• Freeze for 45 minutes or until the edges of the V8 mixture become icy. Stir the V8 mixture with a whisk. Cover and freeze for 45 minutes more. Stir the V8 mixture again with the whisk.
• Cover the pan and freeze for 3 hours or until the V8 mixture is frozen solid.
• Scrape the frozen V8 mixture with a fork to form icy flakes. Cover and freeze for 1 hour.
• Spoon the granita into goblets or parfait glasses. Garnish with mint leaves and serve with additional fresh fruit.