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.
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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.
Using a fork or spoon, scrape to break up crystals, creating a slush.
Refreeze (two to three hours) and repeat, scraping the ice three times in total.
Use a fork to scrape granita into serving cups. Garnish with pomegranate seeds.
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