Pomegranate Granita

  • Yield: 4 to 6 servings


3/4cup water
3/4cup sugar
1 (15-ounce) bottle of pomegranate juice
1/2cup mixture of orange, lime and lemon juice


  1. Make a simple syrup by heating the water and sugar in a saucepan until the sugar dissolves.
  2. Stir in the pomegranate juice and citrus juice mixture.
  3. Pour into a 9×13-inch dish and freeze, covered, for 8 to 10 hours.
  4. Scrape into glasses to serve.

NOTE: Can easily be made into a sorbet by freezing in an ice cream freezer.

Recipe reprinted with permission from The Junior League of Pasadena, Inc., California Mosaic, A Cookbook Celebrating Cultures and Cuisine (The Junior League of Pasadena, Inc. 2008)

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