While I wish I could claim this recipe as my own, it’s not. I stumbled on it one day while searching for granita recipes online.

A granita is kind of like a coarse snow-cone. It’s made of sugar, water & whatever flavoring you like – I use juice ’cause it’s easy.

(And if you’re like me, culinarily-challenged - this dessert is too easy.)

POMEGRANATE GRANITA RECIPE

• 2 cups Pomegranate Juice (the small bottle of POM juice at the store)
• 1/3 cup Orange Juice
• 1 1/2 tsp Lemon Juice
• 1/4 cup Sugar

Combine all the ingredients above & still until the sugar is dissolved.

Pour it into a 9 x 13 pan, my little Korean freezer wouldn’t hold a 9 x 13 pan – so I used a round glass casserole dish.

This is where it gets super easy….set your kitchen timer for 30 minutes. When it buzzes, get up & go swirl everything around with a fork.

Set the buzzer again & you’ll notice after an hour some ice forming. Just be sure to break it up so that there’s no big chunks.

Repeat the every 30 minute thing for 3 – 4 hours (so making this on a Saturday or Sunday afternoon at home is perfect).

But be sure to scrape things around every 30 minutes or you’ll get a great big lump of ice that’s almost impossible to break up.

Once everything’s frozen & crumbly, just spoon it into individual serving size Ball Freezer Jars.

I think I have like 4 sets of them just to have enough to rotate different desserts, but I love them. They’re perfect to just grab & go.

While a real granita is eaten as is, I like to shake things up – cut it with just a little bit of ginger ale or sprite.

Then swirl it around really good…and voila!

Your very own liquid love!

(Ok, maybe not…but man, it’s good – especially on a hot day. You could probably add a little of your favorite wine, too – to really liven things up. But I’m not a drinker – so I take mine straight up.)

Last weekend when I knew we were about out of the pomegranate granita, I tried something a bit different.

I used pineapple juice (the big can), a small box of strawberry jello & a simple syrup (2 cups water + 1 cup sugar) to make another granita.

Just dissolve the sugar & jello with the water in a small pan on the stove, then stir in the juice & do the whole freezer bit.

And I think that combination is my favorite so far….Love it! Love it!

Next I’m going to try a black cherry apple granita. Not sure how it’ll turn out, but I’ll let you know.