Pomegranate granita

Pomegranate & Orange Granita

This light, zippy granita is a mouth-watering, refreshing pudding to serve after a rich dinner. The granita is given wonderful body by the orange zest, Cointreau and vanilla. I like to serve them splashed with a little mezcal and alongside a small jug of pouring cream.

Ingredients

• 3 large pomegranates (475g seeds) or 350ml pomegranate juice
• 1 tsp vanilla extract
• 50ml Cointreau (optional)
• Zest and juice of an orange
• 25g caster sugar
• 50ml water

Method

1. Roll the pomegranates firmly across the work surface to release the seeds. Cut them open over a bowl to catch the juices. Use another bowl to discard the white, bitter pith. Tear the fruit open into 3 or 4 pieces and tease out the seeds into the juice bowl, picking out any pith.

1. Once you have extracted all the seeds (a good job for helpers) reserve a small handful for the end and whiz the rest in a food processor for a few minutes. Strain the juice into a bowl (you should have about 350ml), discarding the seeds. Add the vanilla extract, Cointreau, orange zest and juice.

1. Meanwhile put the sugar and water into a small pan and simmer, stirring, until the sugar has dissolved.

1. Stir into the juice then pour the lot into a shallow freezer proof dish. Freeze for 4 hours, removing every hour to scrape and loosen the solids with a fork, making sure you scrape away at the corners and the edges. The granita should be a snowy texture so rough it up with a couple of forks.

1. When it's ready, spoon it into serving bowls or glasses and drizzle over double cream or mezcal if you like.