- Cook Time
- Prep Time
- 24 ouncesServings
- 32 ounces pomegranate juice (*Preferably fresh, but you can use any 100% pomegranate juice, not a blend.)
- 2⁄3 cup coconut sugar
1. In a small pot, boil pomegranate juice down with coconut sugar over medium heat until volume is reduced by 1/3. Let cool completely.
2. Pour mixture into a baking dish and place in freezer.
3. Fluff/stir with a fork once every hour for several hours, until mixture has progressed from slush to a firm, chunky iced texture.
To serve: scoop granita into festive cups or glasses, layering with fresh pomegranate seeds if desired. Garnish with a twist and slice of clementine.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW