Dark Chocolate Pomegranate Granita

This dessert has every base covered by incorporating pomegranate juice, a great antioxidant, with a big chocolate flavor for a light and at the same time bold dessert. It's important that your cinnamon stick is fresh here, as the delicate granita will quickly take on an old, off taste if not!

Recipe courtesy Hedy Goldsmith
TOTAL TIME: 3 hr 20 min
Prep: 10 min
Inactive Prep: 3 hr
Cook: 10 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 2 cups unsweetened pomegranate juice
  • 1 vanilla bean, split and seeds scraped
  • Zest of 1 orange
  • 1 cinnamon stick
  • Pinch kosher salt
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In a medium saucepan over low heat, warm the pomegranate juice, 2 1/2 cups of water, the vanilla pod and seeds, orange zest, cinnamon stick and salt. Simmer the juice, being careful not to boil. Whisk in the chocolate, sugar and cocoa powder until just melted and dissolved.

Remove the pan from the heat and allow to steep, about 30 minutes. With a strainer, remove the vanilla pod, orange zest and cinnamon stick. Set aside and allow the mixture to come to room temperature.

Place a 2-quart stainless steel, porcelain or plastic container in the freezer. The container should have at least 1 1/2 to 2-inch sides. Pour the mixture into the dish and set a timer for 1 hour.

With a fork, stir the mixture making sure to scrape all the edges (they freeze first).
Allow to freeze. After 30 minutes, while the granita is in the freezer, stir and break up the large chunks. Continue to do this every 30 minutes until the mixture becomes large ice crystals. This may take up to 2 1/2 hours. Once completely icy, transfer the granita to an airtight container. This will keep up to one week. Garnish with pomegranate seeds.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.