Rose Water & Pomegranate Granita by Nielsen-Massey

Method

1. Prepare the pomegranates by removing the seeds (reserving 2 tbsp seeds for decoration) and whizzing in a food processor before sieving.

2. Bring the pomegranate juice and sugar to a boil, then remove from the heat and stir to dissolve the sugar.  Set aside to cool.

3. Once cool, mix the pomegranate syrup with the orange juice, lemon juice and rose water, then pour into a wide shallow container and freeze.

4. Leave for 1-2 hours before breaking up the surface with a fork every 30 minutes until completely frozen.

5. Serve in sundae glasses with a few pomegranate seeds on top.