Raspberry-Pomegranate Granita
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This sparkly dessert is like eating frozen Pop Rocks.

Serves | 6 |

  • 2 cups water
  • ⅔ cup granulated sugar
  • ½ cup strained fresh raspberry purée
  • juice of 1 lemon, strained
  • 3 Tbsp pomegranate molasses
  • ½ cup pomegranate arils (seeds) (to serve)
  • small bunch fresh mint leaves (to serve)

| Preparation | Over medium-high heat, heat water and sugar, stirring occasionally, until sugar has dissolved and water just comes to a boil; remove from heat. Add raspberry purée, lemon juice and pomegranate molasses and stir until mixture is smooth and homogeneous.

Pour into an 8-by-8-inch glass baking dish and set carefully in freezer where it will not be disturbed. Stir every 30 minutes with a spoon for 3 to 4 hours, paying special attention to edges, to incorporate any ice crystals that form. Repeat until mixture is completely frozen. At this point, granita can be served or can be held overnight in the freezer, tightly covered.

| To Serve | Divide granita into 6 stemmed glasses. Divide pomegranate arils over top of each and garnish with a sprig of mint. Serve.

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.