Pomegranate granita

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5 min


4 hrs 5 min



Pomegranate granita

Photo, Erik Putz.

Sweet, tart and icy, this granita is as refreshing as dessert can be. Serve it in frozen dessert dishes to delay melting.


  • 2 cups pomegranate juice
  • 1/4 cup lemon juice
  • 2 tsp orange flower water
  • fresh pomegranate seeds , for garnish


  • WHISK pomegranate juice with grenadine, lemon juice and orange flower water in an 8 x 8-in. glass dish. Freeze until firm, at least 4 hours, preferably overnight. Before serving, let stand at room temperature for 10 min. Scrape down length of dish with a spoon, forming icy flakes. Scoop into bowls and sprinkle with pomegranate seeds. Granita keeps well, frozen, for at least 2 weeks.

Shopping tip

Look for orange flower water in the international aisle in some supermarkets or health food stores.

Nutrition (per serving)

  • Calories
  • 140,
  • Carbohydrates
  • 32 g,
  • Sodium
  • 21 mg.