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Rose Water & Pomegranate Granita by Nielsen-Massey

Quick and easy

0 Reviews

  • Egg Free
  • Gluten Free
  • Nut free
  • Vegetarian
  • Vegan

About the bake

A beautiful light flavourful dessert, perfect eaten on Summer days in the garden. If you can't find pomegranates, you can use 300ml of ready-made pomegranate juice instead.  

15Prep Time
4Serves
Easy

Method

  1. Step 1:

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

  2. Step 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. Step 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. Step 4:

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

  5. Step 5:

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

Ingredients

    • 3 Medium pomegranates
    • 50g Billington's Unrefined Golden Caster Sugar
    • 1 Large orange (juice)
    • 1/2 Lemon (juice only)
    • 1 tsp Nielsen-massey rose water

Utensils

  • Food processor
  • Saucepan
  • A shallow container
  • Sundae glasses

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