Name: Pomegranate and Aperol granita
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 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

Pomegranate and Aperol granita

Australian Gourmet Traveller recipe for Pomegranate and Aperol granita.

Serves 8

Prep

15M

Cook

Total

20M

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“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

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

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.