“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.
- 150 gm caster sugar
- 3 pomegranates
- 200 ml Aperol
- 200 ml pouring cream
- 3 tsp pure icing sugar, sieved
- 1Stir 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.
- 2Pulse 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.
- 3For Chantilly cream, whisk cream, sugar and vanilla seeds to soft peaks (3-4 minutes).
- 4Spoon 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 .