Tart and tangy with a hint of sweetness, this granita is perfect after a meal or even as a refresher in the afternoon. I made up this recipe when trying to find ways to introduce hibiscus flowers to our diets.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
4 hrs 30 mins
total:
4 hrs 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat water to a low boil. Add sugar and hibiscus flowers; stir until the sugar has dissolved. Remove from heat and allow to cool. Strain; discard hibiscus flowers. Add grapefruit juice and mint and mix well. Refrigerate until cold, about 4 hours.

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  • Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. Add pomegranate seeds 5 minutes before the granita reaches the soft-serve stage.

Cook's Note:

If you don't have an ice cream maker, put the mixture into a freezer-safe container and stir every hour. Remember to scrape down the sides when you mix the granita. When the granita is firm, but still soft, add the pomegranate seeds and mix well.

Nutrition Facts

141 calories; protein 0.2g; carbohydrates 36.3g; sodium 4mg. Full Nutrition
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