November 18, 2014 at 11:07am
Pomegranate Granita from Maman's Homesick Pie
Maman's Homesick Pie" A Persian Heart in an American Kitchen, is about unwilling Iranians exiles who settle in California. The daughter, Donia Bijan, becomes a chef and restaurateur. She makes it easy for me once again by including her wonderful recipes in her memoir.
This is an immensely good sorbet for its own sake, but it is also perfect to refresh palates during a long and heavy Thanksgiving dinner. And it's a beautiful colour for Christmastime.
2 cups fresh squeezed, frozen, or bottled unsweetened pomegranate juice
1 1/2 cups simple syrup
Made from 2 cups sugar and ¾ cup water with lemon zest added.
Bring to boil.
Simmer for two minutes.
Combine syrup and juice.
Place in fridge in a metal container.
As it freezes, break up the crystals with a spoon, every fifteen minutes for an hour.
Then let freeze for six to 8 hours.
Best served fresh. Although it actually keeps rather well.
Garnish with sprigs of mint and fresh pomegranate seeds.