Pomegranate Granita

Nechama Norman Recipe By
 
  • Cooking and Prep: 6 h 10 m
  • Serves: 6
  • No Allergens

Granita is a granulated crystal-like sorbet. Traditionally, granita is served as an intermezzo, a palate cleanser eaten between courses. Try this refreshing granita as a cleanser between the fish head and tzimmes. 

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients (5)

Main ingredients

Start Cooking

Prepare the Pomegranate Granita

  1. In a bowl or pitcher, combine pomegranate juice, orange juice, lemon juice, and sugar. Pour into a nine- by 13-inch pan. Freeze two hours.

  2. Using a fork or spoon, scrape to break up crystals, creating a slush.

  3. Refreeze (two to three hours) and repeat, scraping the ice three times in total.

  4. Use a fork to scrape granita into serving cups. Garnish with pomegranate seeds.

Credits

Photography and Styling by Esti Photography

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