Pomegranate-raspberry granita
3
Points®
Total time: 16 min • Prep: 12 min • Cook: 4 min • Serves: 12 • Difficulty: Easy
This ruby red, flavorful, high-in-antioxidant juice makes fabulous granita—and a delicious drink when mixed with a splash of tonic and a squeeze of fresh lime. After boiling water, brown sugar, lime zest, and salt, you add raspberries, then blend it all together in a food processor or blender. Strain out the solids, and you're left with some beautiful-looking, sweet-tasting raspberry juice. Add the pomegranate juice as well as some lime juice for a citrusy note, then simply let it hang out in the freezer until it's ready. It's so refreshing, you'll be constantly reaching for it at the end of a long hot summer's day.
Ingredients
Water
1 cup(s)
Packed brown sugar
⅓ cup(s)
Lime zest
½ tsp, grated
Table salt
⅛ tsp
Raspberries
12 oz, 2 (6-ounce) containers
Pomegranate juice
2 cup(s)
Fresh lime juice
3 Tbsp
Instructions
1
Combine the water, brown sugar, lime zest, and salt in a medium saucepan and set over high heat. Bring to a boil, stirring until the sugar is dissolved. Remove the saucepan from the heat and stir in the raspberries. Puree the raspberry mixture in a food processor. Pour the berry mixture through a sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Stir in the pomegranate juice and lime juice.
2
Pour the fruit mixture into a 9 x 13-inch baking pan. Cover with foil and freeze until frozen along the edges, about 1 hour. With a fork, scrape the ice along the edges in toward the center. Repeat every 30 minutes until the granita is semifirm, about 2 hours.
3
Use a fork to scrape across the surface of the granita, transferring the ice shards to 12 dessert dishes. Serve at once. Yields 2/3 cup per serving.
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