Photo by Gwénaël Le Vot
SERVES 4
3 half-pints assorted fresh berries (strawberries, blueberries, raspberries or blackberries)
½ cup simple syrup
3 tablespoons pomegranate juice
In the bowl of a food processor, blend berries, syrup and juice until smooth. Pour into a 9-by-13-inch casserole or baking dish and put in the freezer. Every 30 minutes, for about 2 hours, scrape sides and bottom back and forth with a fork to keep mixture from turning into an ice block. It is ready when the mixture is light and flaky. Serve in individual serving bowls.
Chef’s tips
What to do with leftover granita? Granita is best eaten immediately, so have a second helping. If you do have leftover granita, freeze it in ice cube trays. The cubes are refreshing eaten on a hot day, or serve them, along with plain ice cubes, in fruit beverages or sparkling water.
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