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Pomegranate and Aperol granita


You'll need

150 gm caster sugar 3 pomegranates 200 ml Aperol   Chantilly cream 200 ml pouring cream 3 tsp pure icing sugar, sieved Scraped seeds of ½ vanilla bean

Method

  • 01
  • Stir sugar and 150ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and boil for 1 minute, then set aside to cool.
  • 02
  • Pulse pomegranate seeds briefly in a food processor to break the cells, then strain through a fine sieve to yield 200ml juice. Combine in a bowl with Aperol and sugar syrup, transfer to a metal tray and freeze, scraping into ice crystals with a fork every couple of hours, then freeze overnight.
  • 03
  • For Chantilly cream, whisk cream, sugar and vanilla seeds to soft peaks (3-4 minutes).
  • 04
  • Spoon pomegranate and Aperol granita into small chilled glasses, top with a dollop of Chantilly cream and serve without delay.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.

“Granitas are most often associated with summer, but the Aperol makes this more warming than you’d expect, and the alcohol creates a soft texture that dissolves on your tongue. You could use blood oranges instead of pomegranates; you’d need to reduce the amount of syrup to obtain the same texture. We serve this granita as a little pre-dessert.” You’ll need to begin this recipe a day ahead.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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