Chef's Recipes

Pomegranate and Aperol granita

Australian Gourmet Traveller recipe for Pomegranate and Aperol granita.

By Mike McEnearney
  • Serves 8
  • 15 mins preparation
  • 5 mins cooking plus freezing
Pomegranate and Aperol granita
Pomegranate and Aperol granita

“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.

Notes

This recipe is from the July 2011 issue of .

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  • Author: Mike McEnearney