Being a bit of a nerd, I love it when new techniques are used in place of old processes. Preshafruit have created a line of juices that use pressure (6000 times the atmospheric pressure on the surface of the earth) to purify the juice and remove bacteria instead of pasteurisation (heating). Heating anything, even for a short time will change the taste and texture of it.
I think this is what makes this granita so flipping tasty. The apple and strawberry juice I used in the recipe ACTUALLY tastes like a newly-bitten apple. It’s uncanny! It’s probably the easiest recipe going (maybe excluding this one) but the flavour was just amazing. I served it as a dessert to Darren, my sister and daughter and it had us all ‘mmm’-ing and ‘ah’-ing. All over frozen juice!
So, here it is – so simple! Pour some juice into a container or tray, drop in a few mls of rose water and chuck it in the freezer. Every 1/2 hour or so, shake it up, or crush the ice crystals with the back of a fork. Keep doing that until it’s fairly frozen, but still ‘loose’ - not a hard lump of ice! then leave it overnight to make sure the ice is nice and ‘dry’.
Also, break open a pomegranate and with your hands, pop each pomegranate aril (seed) from its fleshy cocoon. I used 1/2 of them over a moroccan curry (which I’ll post later) and then froze the rest of them – they freeze really well. I shook them up too to make sure they wouldn’t stick together once frozen.
Then, scoop a bit of the granita and a bit of the arils into a glass and serve immediately.
This is a very sexy dessert. It’s light and refreshing with those heady, aromatic flavours of rose and pomegranate and the pink blush of the granita. Just delicious!
1.5 cups Apple and Strawberry Juice
3ml Rose Water
1/2 Pomegranate Arillus (seeds)