Pomegranate, Lime and Rosewater Granita

THIS SEMI-FROZEN DESSERT IS SO SIMPLE AND WORKS WELL WITH MOST FLAVOURS – FOR EXAMPLE, TRY WATERMELON, PINEAPPLE, BLOOD ORANGE, LEMON AND MINT, OR BLUEBERRY. ALTERNATIVELY, ENJOY AS A DRINK – JUST SCOOP A LARGE SPOONFUL INTO A BEAUTIFUL GLASS, ADD A TEASPOON OF POMEGRANATE SEEDS AND TOP UP WITH CHILLED PROSECCO.

SERVES 4 | PREPARATION TIME: 20 MINUTES | FREEZING TIME: 2½ HOURS

FRESH

400ml pomegranate juice

125ml orange juice

juice of ½ lime

SPICES

1 teaspoon rosewater

PANTRY/LARDER

50g golden caster sugar

1. Place the orange and pomegranate juices and the sugar in a saucepan and stir over a low heat until the sugar has dissolved. Combine with the lime juice and rosewater and set aside to cool.

2. Pour the mixture into a flat metal container. Carefully place in the freezer and freeze until solid, about 2 hours, then whisk with a fork and return to the freezer for a further 1–2 hours.

3. Scoop and serve immediately.

NOTE: It’s important to freeze the granita in a metal tray because the metal keeps the mixture colder and at the right consistency.

Stir to break up the ice crystals at 1-hour intervals until the granita is light and easy to scoop.