I can’t imagine many things more refreshing than an icy granita. This version is made with pomegranate juice, blueberries, and blood orange juice. The combination is sharp and fresh tasting, without being too sweet or syrupy. The last step of adding sparkling water when serving makes this an exhilarating finale to any meal. I prefer the traditional manner of freezing the liquid and scraping it with a fork to create a chunky, crystalline texture that an ice cream maker can’t produce.

The amount of servings this recipe produces is entirely dependent on how the granita is served. I made it in an 8” glass pie dish, and it poured to about 2 inches. You could also use a 9”x13” glass dish, but if you plan on serving many people, you may want to double the recipe.

Ruby Granita

1/4 cup water

1/4 cup sugar

12 oz. Pomegranate juice (100% juice)

1/2 cup blueberries (frozen or fresh)

1/2 cup freshly squeezed blood orange juice (any other orange juice, or a combination will work)

3/4 cup water
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In a small saucepan, heat sugar and 1/4 cup water over medium-low heat until the sugar is dissolved. Add blueberries, and allow to steep in the simple syrup for a few minutes, until it is dark from the berries, and consistency is more syrupy. Remove from heat and allow to cool slightly. In a blender, combine pomegranate juice, orange juice, 3/4 cup water, and the blueberries with syrup. Process until smooth and while there is a still foam on top of the mixture, pour directly into dish you plan to freeze (you could pour through a sieve if you prefer no remnants of the blueberries, but I think they add nice texture to the final result). Cover and freeze for 4+ hours, or overnight. To serve, use a fork’s prongs to scrape the mixture and transfer to a dish. Pour a little sparkling water into the dish to counterbalance the richness of the ice.