A Granita is a delicious semi-frozen flavoured ice, similar to sorbet but with a more crystalline texture; a bit like a slush puppy. Granita is originally from Sicily, but it is found all over Italy and these days there are all sorts of flavours both sweet and savoury. Have a look at this amazing sashimi with sake granita, created by the team at my favourite food magazine Donna Hay. The magazine is beautiful and inspiring but unfortunately Australian so the overseas subscription is a bit pricey. You can read an interview with the woman who started it all and have a look at some stunning images from the magazine here.
My recipe may not be quite as adventurous but it is delicious. The pomegranate gives a fruity sweetness, the ginger some heat and a kick and the elderflower gives a lovely floral finish. It is the perfect palette cleanser, or refreshing end to an indulgent meal. It also makes an excellent cocktail when shaken with vodka or gin.
Pomegranate, Ginger and Elderflower Granita
- 500mls water
- 2″ piece of fresh ginger, peeled and chopped
- 65g caster sugar
- 1 pomegranate, seeds and juice
- Juice of half a lemon
- 1tbsp good quality elderflower cordial
Put the ginger in to a pan with the water and bring to the boil, simmer for 10 minutes to infuse the water thoroughly with the flavour of the ginger. Add the lemon juice and the sugar, stir until dissolved. Remove from the heat, strain through a sieve and cool the liquid completely. Add the juice and seeds from the pomegranate and finally the elderflower cordial to the cooled mixture and stir. Transfer the liquid to a a flat metal tray and place it in the freezer. Remove after 2 hours and whisk with a fork then return it to the freezer, every hour and scrape or stir with a fork until you get a lovely light crushed ice consistency.