- Total Time
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.
packed brown sugar⅓ cup(s)
lime zest½ tsp, grated
table salt⅛ tsp
raspberries12 oz, 2 (6-ounce) containers
pomegranate juice2 cup(s)
fresh lime juice3 Tbsp
- 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.
- 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.
- 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.