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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool