Written By Cynthia Annett-Hynes Dessert / Recipes Apr 6, 2011 Pomegranate Granita SHARE VIA: Facebook Twitter Pinterestphoto: Maryanne CarmackThis jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York.Bring to a boil:100g. sugar130g. water1g. salt1 piece star anise2 strips of orange peel (without the pith)1 cinnamon stick Let cool, then strain out spices and peel. Mix with 600g of pomegranate juice. Freeze, scraping with a fork and stirring the granita every half hour or so until the mixture is completely frozen and the texture is even, small granules or flakes of ice. Divide granite between four chilled glasses and top with 1-2 tablespoons of cleaned pomegranate seeds. A nice addition is a dollop of yogurt barely sweetened with honey. Serves 4.To read more about pomegranates, click here.DessertRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Dessert / Recipes September 6, 2022 Masterclass — Plum Clafouti Masterclass July|August Plum ... Read More Breads/Pastries / Dessert / Recipes September 6, 2022 Sweet Endings — Simply the Zest Sweet Endings ... Read More Appetizer / Dessert / Main course / Recipes / Side dish August 30, 2022 Balkan Recipes The companion recipes to Cinda Chavich's article, My Balkan Food Memories, in the Sept|Oct 2022 issue of ... Read More Comments are closed.
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