Pomegranate granita

Yield: 6 Servings

Measure Ingredient
10 Pomegranates
½ cup Sugar; or to taste

Slice off the top and bottom of the pomegranates, then break them apart and remove the seeds. With your hands, squeeze all of the juice out of the seeds, then push the mixture through a sieve, pressing down gently to extract as much juice as possible without pushing the bitter skins through.

Discard the seeds. In a large shallow glass baking dish that will fit in your freezer, combine the juice with the sugar and stir until the sugar has dissolved (place the pan over a very low flame if desired to speed the dissolving of the sugar). Freeze for 4 hours, stirring every 15 minutes.

Scrape the surface of the ice with a spoon into large flaky crystals.

Refreeze if desired. The granita should be served as a chunky ice, not a smooth sorbet. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : TOO HOT TAMALES SHOW #TH6189 Posted to MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 21:52:58 -0600 From: Pat Asher <asher@...>

NOTES : AIR DATE: 2/13/96

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