[Pomegranate granita with lychee and gin]
Don’t you love the vibrant colours? I know that’s very immodest but I’m really proud of this combination: it’s fresh, sweet, cold and alcoholic.
There’s not much more you can ask for on a sweltering Summer’s day. Like Sydney today @ 31C. Yikes, that’s hot!
Even if you don’t need a heat-wave crusher (yes that’s you Northern hemisphere) you can still enjoy this sweet treat guilt free because it’s got barely any sugar and is choc-full of antioxidants.
I’ve also got special diets covered as it’s gluten free, vegan, dairy free, vegetarian and nut free. Phew. Have I missed any?
Although it looks impressive, it’s dead easy. Serving it with alcohol is optional but highly recommended – I promise it’s an after dinner party starter – adults only!
I used canned lychees so that I could incorporate some of the fragrant syrup into the granita mixture. You could easily use fresh lychees, if they’re in season, and substitute sugar syrup.
Special thanks again to Darcie from Zing Australia for sending over a cooler bag of POM Wonderful bottles for me to experiment with!
Would love a vote if you get a chance. Go on, I’ll be your best friend….
Pomegranate granita with lychee and gin
500ml 100% pomegranate juice ( I used a 473ml bottle of POM Wonderful)
1 cup water
1/2 cup lychee syrup* (or sugar syrup)
2 tablespoons lemon juice
4 mint leaves
canned or fresh lychees to serve
gin to serve
1. Mix all the ingredients together, except the lychees and the gin, in a shallow freezer-safe dish until well combined.
2. Place in the freezer for 30mins. Use a fork to mash up the ice crystals and scrape the solid bits from the sides of the tin (the edges freeze the quickest).
3. Repeat every 30mins until you have a granita consistency, about 3-4 hours. It should resemble a ‘slushy’, ‘snow cone’ or large ice ‘bread crumbs’ – see picture above. Remove and discard the mint leaves.
4. Layer the lychees in the bottom of glasses and top with the granita. Serve a shot of gin on the side.
*I used canned lychees so that I could incorporate some of the fragrant syrup into the granita mixture. You could easily use fresh lychees if they’re in season and substitute sugar syrup.