Pomegranate Blueberry Granita Recipes

Steps:

• Combine the blueberries, sugar, lemon juice, vanilla and 3/4 cup water in a blender and blend until smooth. Pour the liquid through a fine-mesh sieve into a 9-inch square glass baking dish, pressing hard on the solids with a spatula before discarding. Freeze the mixture, stirring and crushing up clumps of ice with a fork every hour, until it is frozen, but slushy, about 4 hours total. Spoon into glasses and garnish with the mint or basil leaves.

Steps:

• Bring sugar, 1 cup blueberries, and 1 cup water to a boil in a small saucepan; cook, stirring, until sugar dissolves, about 5 minutes. Transfer blueberry syrup to a medium bowl set inside an ice bath and let cool.
• Purée syrup and remaining blueberries in a food processor until smooth. Strain mixture through a fine-mesh sieve into a 13x9" (or other 3-qt.) freezer-safe baking dish, pressing on solids to extract as much juice as possible; discard solids.
• Pour sparkling wine into baking dish and stir to combine. Freeze mixture until just beginning to crystallize, about 2 hours. Scrape with a fork, then continue to freeze, scraping every hour, until texture is similar to shaved ice, 3-4 hours more. Cover with plastic wrap and keep frozen until ready to serve.
• Do Ahead
• Granita can be made 5 days ahead; keep frozen.

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.

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.

Steps:

• Puree blueberries, pomegranate juice, agave, and ice in a blender until smooth. Serve immediately.

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.

Steps:

• Slice off the top and bottom of the pomegranates, then break them apart and remove the seeds. With your hands, squeeze all of the juice out of the seeds, then push the mixture through a sieve, pressing down gently to extract as much juice as possible without pushing the bitter skins through.
• Discard the seeds. In a large shallow glass baking dish that will fit in your freezer, combine the juice with the sugar and stir until the sugar has dissolved (place the pan over a very low flame if desired to speed the dissolving of the sugar). Freeze for 4 hours, stirring every 15 minutes.
• Scrape the surface of the ice with a spoon into large flaky crystals.
• Refreeze if desired. The granita should be served as a chunky ice, not a smooth sorbet.

Steps:

• Blend the blueberries and sugar in a food processor until smooth; strain through a fine-mesh strainer, pressing with a wooden spoon to separate the blueberry puree from any chunks of skin or seeds.
• Stir the strained blueberry puree, water, and lemon juice together in a shallow glass baking dish or tray. Place the dish in the freezer; scrape and stir the blueberry mixture with a fork once an hour until evenly frozen and icy, about 4 hours. Scrape to fluff and lighten the ice crystals; spoon into chilled glasses to serve.

Steps:

• In blender, mix yogurt, blueberries, juice and honey until smooth.
• If desired, garnish with fresh blueberries.
• Enjoy!

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.