Pomegranate Granita: The Lighter Side of Desserts

When the temperature spikes like it did last week in Toronto, the last thing you want to be doing is baking a batch of brownies in your inferno oven. But what about placating the old sweet tooth? It doesn't just stop existing because it's a scorcher outside.

Do you make a mad dash for the frozen treats aisle?

Nah. I live approximately 10 minutes away from the nearest convenience store/grocery store, which means that even if I tried to bring home a pint of ice cream, it would turn into a puddle before I walked home. Plus, I like to make my desserts from scratch (I figure it's an honest way to earn your calories).

So then what the haiku do you do?

You satisfy your sugar cravings with a homemade Pomegranate Granita recipe from the queen of lean herself, Gwyneth Paltrow. Love her or hate her, the woman is creative when it comes to eating well.

This is what your granita will look like when you are beginning the scraping process. It'll get flakier as time goes by.
Not only is Pomegranate Granita  the perfect way to beat the heat, it's also a somewhat guiltless pleasure that's dairy-free.
I discovered this particular recipe in Gwyneth's first cookbook, My Father's Daughter.  Even though I try to stay away from celebrity cookbooks, this one has given me quite a few gems over the last few years.

Even with all the careful freezing, Granita tends to melt quickly in a heat spell, so dig in as soon as it's served.
So without further ado, here's the recipe (I tweeked it here and there):

Pomegranate Granita
Adapted from Gwyneth Paltrow's My Father's Daughter Cookbook


2 cups of pomegranate juice (A bottle of POM will give you what you need)
1 tablespoon of fresh lemon (I just used all the juice from one lemon)
1/4 cup light agave nectar (I substituted with honey)
1/4 cup pomegranate seeds (You can often find the seeds already picked and packaged)


1-Mix together the pomegranate juice, honey and lemon juice and pour into a large pie pan.
2-Simply freeze mixture for 1 hour without touching.
3-Afterwards, pull out of the freezer every 1/2 hour for the next 2 hours to scrape with a fork.
4-After scraping for a couple of hours your mixture should resemble tiny flakes of sorbet.
5-Right before serving divide into a few tall glasses with spoons and evenly distribute fresh seeds on top.

So refreshing. I suggest starting this a few hours before supper so that it's ready to serve as a dessert.
Thanks Gwyn-you might always be richer, lovelier and willowy-er than I, but you're alright by my books.