Pomegranate Granita

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.

Yield: Maked 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • 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. 1. In a 9- by 13-inch pan, stir pomegranate juice, orange juice, lemon juice, and sugar. Cover airtight.
  2. 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. 3. Meanwhile, using a zester or grater, cut about 1 tablespoon peel from orange in long, thin shreds.
  4. 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. 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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