Chef's Recipes

Pomegranate and Aperol granita

Australian Gourmet Traveller recipe for Pomegranate and Aperol granita.

By Mike McEnearney
  • 15 mins preparation
  • 5 mins cooking plus freezing
  • Serves 8
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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.


  • 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


  • 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 .

  • Author: Mike McEnearney