Notes: This coarsely textured frozen dessert is a favorite of Paul Bertolli, chef and co-owner of Oliveto Cafe & Restaurant in Oakland, California. For juice, whirl pomegranate seeds in a blender or food processor, then pour through a fine strainer into a container. For seeds, cut ends off pomegranates. Score skin from end to end with several evenly spaced cuts. Immerse fruit in a bowl of water, then pull apart and rub seeds free. The skin and most of the membrane float; skim off and discard. Drain seeds. For a smooth texture, freeze the mixture in an ice cream maker.
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- Calories: 108
- Calories from fat: 0.8%
- Protein: 0.4g
- Fat: 0.1g
- Saturated fat: 0.0g
- Carbohydrate: 27g
- Fiber: 0.7g
- Sodium: 4.1mg
- Cholesterol: 0.0mg
- 2 cups pomegranate juice
- 1/3 cup orange juice
- 1 1/2 teaspoons lemon juice
- 1/4 cup sugar
- 1 orange (about 1/2 lb.)
- 6 tablespoons pomegranate seeds
- 1. In a 9- by 13-inch pan, stir pomegranate juice, orange juice, lemon juice, and sugar. Cover airtight.
- 2. Freeze mixture until solid, 3 to 4 hours. Break frozen mixture into chunks. Beat with a mixer just until pieces are pea-size. Return granita to pan and freeze, covered airtight, until firm, at least 3 hours or up to 2 days.
- 3. Meanwhile, using a zester or grater, cut about 1 tablespoon peel from orange in long, thin shreds.
- 4. With a sharp knife, cut remaining peel and membrane from orange. Hold fruit over a bowl and cut between membrane and fruit to release segments into bowl.
- 5. Spoon equal portions granita into chilled stemmed glasses or small bowls, sprinkle each with 1 tablespoon pomegranate seeds, and garnish with orange segments and orange peel.
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