Pomegranate Granita Food

POMEGRANATE GRANITA

Steps:

• Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.

POMEGRANATE AND ROSE GRANITA

Steps:

• Add sugar and 7 tablespoons/100 milliliters water to a small saucepan and place over high heat. Stir continuously, until sugar has dissolved and the liquid comes to the boil.
• Add mint, reduce the heat to medium-low and simmer for 1 minute, stirring occasionally.
• Remove from heat and set aside to cool, about 20 minutes. Strain the syrup into a large bowl, pressing on the mint to extract the water. Discard the mint.
• Whisk the pomegranate juice and rose water into the syrup until combined. Pour into a container and freeze for 2 to 3 hours, until clumps form and the edges are solid. (The shallower the container, the shorter the freezing time.) Use a fork to separate the crystals and freeze for another 2 hours. Repeat with the fork again, scraping the tines across the frozen mixture, and continue this process until the liquid has frozen into separate crystals throughout, about 8 to 10 hours total.
• Just before serving, divide the granita between small glasses and sprinkle with the pomegranate seeds and rose petals.

GREAT BIG FORTUNE COOKIES WITH POMEGRANATE GRANITA

Steps:

• To make the Granita: In a bowl whisk the liquids together. Take off 1/2 cup of the liquid, add the sponged gelatin and warm it to melt the gelatin. Combine all the liquids and pour into an 8 by 8-inch pan. Freeze overnight. Scrape the next day into a freezer container.
• Preheat the oven to 350 degrees F.
• To make the Fortune Cookie: Cut a stencil out of a plastic coffee can lid in the shape of a 6-inch disk.
• Whip the egg whites until stiff and chill.
• In a mixer, cream the butter; then add the sugar and continue mixing. Add the flour and blend in; then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth.
• With a small offset spatula, spread batter through the stencil onto a silicone baking mat- or parchment paper-lined cookie sheet, about 4 per cookie sheet. Bake until light golden brown, 7 to 8 minutes.
• Quickly remove the pan from the oven and 1 at a time place a fortune across the center with a bit hanging out. Fold cookie circle in half over fortune; then in half again with flaps only slightly overlapping each other, bringing the opposing sides together and pinch. Let cool. Serve next to a frozen bowl of granita.

POMEGRANATE GRANITA

Steps:

• In a large bowl, combine the 2 juices and season with sugar, to taste. Pour into a 9 by 13-inch baking dish. Carefully place in freezer and freeze until solid, about 4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses. Serve immediately.

POMEGRANATE-GRAPEFRUIT GRANITA

Steps:

• In large bowl, combine the pomegranate juice, orange juice, sugar and rose water. Use a whisk and stir until sugar is dissolved.
• Pour the mixture into a 13 x 9-inch baking pan or an 8-inch square baking pan if the recipe has been cut in half. Cover with plastic wrap.
• Place in freezer and freeze at least a minimum of 6-8 hours or overnight.
• To serve: scrape a large spoon across the surface of the granita to create large ice crystals.
• Spoon granita into chilled glasses. Tip: I chill the glasses in the freezer to obtain that "frosted" effect.
• If desired, garnish each serving with a fresh mint leaf or fresh lemon verbena leaf.
• Prep time includes passive time to allow the mixture to freeze.

POMEGRANATE BLUEBERRY GRANITA

Steps:

• Place the V8, blueberries, honey and lemon juice into a blender container. Cover and blend until smooth. Pour the V8 mixture into an 11x7-inch baking pan. Cover the pan tightly with plastic wrap.
• Freeze for 45 minutes or until the edges of the V8 mixture become icy. Stir the V8 mixture with a whisk. Cover and freeze for 45 minutes more. Stir the V8 mixture again with the whisk.
• Cover the pan and freeze for 3 hours or until the V8 mixture is frozen solid.
• Scrape the frozen V8 mixture with a fork to form icy flakes. Cover and freeze for 1 hour.
• Spoon the granita into goblets or parfait glasses. Garnish with mint leaves and serve with additional fresh fruit.