Thanksgiving Dessert: Cranberry-Pomegranate Granita
November 11, 2010
My kids are obsessed with Italian ices, frozen treats and popsicles. I thought, “Why not create a Thanksgiving dessert that would be refreshing, tasty and one that they would go wild over?” I started with Cran-Apple juice (which is their favorite), added some POM pomegranate juice (my favorite) and ginger-ale (everyone’s favorite). It came out great, and it was an instant hit. What a fun idea for Thanksgiving or anytime during the holiday season or year!
Cranberry-Pomegranate Granita
Prep:
20 minutes
Yield:
10 to 12 servings
Ingredients
3 cups cranberry-apple juice, divided
1/2 cup pomegranate juice
1/2 cup sugar
11/2 cups ginger-ale
1/2 cup pomegranate juice
1/2 cup sugar
11/2 cups ginger-ale
Preparation
1. Combine 11/2 cups cranberry-apple juice, pomegranate juice and sugar in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and cool completely.
2. Combine cranberry syrup (from above), remaining cranberry-apple juice and ginger-ale into a large pitcher. Cover and freeze at least 8 hours. Remove from freezer and let stand at room temperature 30 minutes. Transfer to a blender or food processor and pulse until slushy. Pour into a 13- x 9-inch glass baking dish and freeze 3 hours or until frozen.
3. To serve, scrape granita with tines of a fork until ice chips form. Serve in dessert glasses immediately.
Note: Light cranberry-apple and diet ginger-ale can be substituted.
2. Combine cranberry syrup (from above), remaining cranberry-apple juice and ginger-ale into a large pitcher. Cover and freeze at least 8 hours. Remove from freezer and let stand at room temperature 30 minutes. Transfer to a blender or food processor and pulse until slushy. Pour into a 13- x 9-inch glass baking dish and freeze 3 hours or until frozen.
3. To serve, scrape granita with tines of a fork until ice chips form. Serve in dessert glasses immediately.
Note: Light cranberry-apple and diet ginger-ale can be substituted.
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