Chefs' Recipes

Pomegranate and Aperol granita

Australian Gourmet Traveller recipe for Pomegranate and Aperol granita.
Pomegranate and Aperol granita

Pomegranate and Aperol granita

Prue Ruscoe
8
15M
5M
20M

“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.

Ingredients

Chantilly cream

Method

Main

1.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.
2.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.
3.For Chantilly cream, whisk cream, sugar and vanilla seeds to soft peaks (3-4 minutes).
4.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 .

Notes

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