 | Pomegranate-Vodka Granita5 cups David Katz / Consulting Chef |
| • | 1 cup sugar |
| • | 2 cups water |
| • | 15 oz. The Perfect Purée Pomegranate Concentrate, thawed |
| • | 1 cup vodka |
| Method: | |
| 1. | Combine sugar and water in a saucepan and bring to a boil. When sugar has completely dissolved, remove pan from heat and allow it to cool. |
| 2. | Combine simple syrup with Pomegranate Concentrate and vodka, and pour into a shallow non-reactive metal pan. |
| 3. | Place the pan in a freezer. When ice crystals begin to form, scrape the mixture with the tines of a fork every ten minutes. Be sure to scrape the sides and bottom of the pan completely to ensure even freezing. |
| 4. | When the granita is completely frozen, pack it lightly into a storage container and cover the surface with plastic wrap. |
| Serving Suggestion: | |
| Granita is best served the day it is made. Serve in chilled martini glasses or shallow champagne goblets. The crisp acidity of pomegranate makes this granita an excellent intermezzo choice. | |