Pomegranate Granita

photo: Maryanne Carmack

This jewel-like dessert comes from Jane Tseng, pastry chef at Carmine Club and the Fraunces Tavern, New York.

Bring to a boil:

100g. sugar

130g. water

1g. salt

1 piece star anise

2 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.

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