Mandarins with Pomegranate Granita

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

A granita has a coarser texture than a sorbet. The mixture should not be allowed to freeze too hard; it should have a soft, grainy texture when served. Granitas can be made by simply pouring fruit or vegetable juice into a shallow container, and freezing it, stirring from time to time so that the mixture freezes evenly. Vegetable granitas make unusual starters, garnished with a few fresh herbs. This pomegranate granita is a perfect match for the chocolate-coated mandarins.