Pomegranate and Aperol granita

AT A GLANCE

  • Serves 8 people

  • 150 gm caster sugar
  • 3 pomegranates
  • 200 ml Aperol
  •  
  • Chantilly cream
  • 200 ml pouring cream
  • 3 tsp pure icing sugar, sieved
  • Scraped seeds of ½ vanilla bean
01   Stir sugar and 150ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and boil for 1 minute, then set aside to cool.
02   Pulse pomegranate seeds briefly in a food processor to break the cells, then strain through a fine sieve to yield 200ml juice. Combine in a bowl with Aperol and sugar syrup, transfer to a metal tray and freeze, scraping into ice crystals with a fork every couple of hours, then freeze overnight.
03   For Chantilly cream, whisk cream, sugar and vanilla seeds to soft peaks (3-4 minutes).
04   Spoon pomegranate and Aperol granita into small chilled glasses, top with a dollop of Chantilly cream and serve without delay.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.

Recipe:

MIKE MCENEARNEY

Photography:

PRUE RUSCOE

Styling:

AIMEE JONES , EMMA KNOWLES

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