Recipe: Pomegranate Granita
Though the weather in NYC is chilly this week, we know the sweltering days of summer are just around the corner.
Soon we will trade in our sweaters for flip flops and quite frankly, we can’t wait. Chef Instructor Chad Pagano’s Pastry & Baking Arts class was making sorbets and granitas this week and we couldn’t help but sneak a taste of the pomegranate granita. Granita is one of our favorite frozen desserts to eat and to make. Here is the recipe for the fast approaching hot, hot days of summer.
- 8 ounces sugar
- 16 fluid ounces water
- 16 fluid ounces pomegranate juice
- Boil the water and sugar together, add the juice and return to a boil.
- Remove from the heat and pour into a large, flat container. Place in the freezer.
- Stir the granita with a fork every half hour to form ice crystals. Serve when completely frozen.