Pomegranate Granita with Cream



  • 2 x 473ml btls pomegranate juice
  • 2 tablespoons caster sugar
  • 125ml (½ cup) pouring cream
  • ¼ teaspoon finely grated orange rind
  • 1 pomegranate, seeds removed
  • Fresh mint leaves, to serve


  1. Combine the pomegranate juice and sugar in a large saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Bring to the boil. Simmer for 3 minutes to develop the flavours. Set aside for 20 minutes to cool completely.

  2. Pour the pomegranate mixture into a 24 x 15cm (1.5L-capacity) shallow metal cake pan. Cover with foil and place in the freezer for 1 hour or until icy around the edges. Use a fork to roughly break up the mixture. Cover and place in the freezer for a further 3 hours, using a fork to break the mixture into coarse crystals every 1 hour, or until firm.

  3. Use an electric beater to beat the cream and orange rind in a small bowl until soft peaks form.

  4. Remove the granita from the freezer. Use a fork to scrape the mixture into coarse crystals. Divide among chilled serving glasses. Top with the orange cream, pomegranate seeds and mint.