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Chocolate-and-pomegranate granita

By Bianca Strydom
6 to 8
Easy
5 minutes, plus overnight chilling time

Ingredients

  • 1.5 litres pomegranate juice
  • 30 g cocoa powder
  • 30 g honey
  • lemon, juiced
  • salt, a pinch

Method

Whisk all the ingredients together and strain into a freezerproof container. Freeze overnight. Once frozen, scrape with a fork to create airy frozen shards and scoop to serve.

Cook’s note: It’s very trendy to serve fresh fruit with ice or on ice, and this is the perfect opportunity to do so. Serve the granita over freshly sliced melon or plums, top with a drizzle of aged balsamic vinegar and you’re basically a fine-dining chef!

Find more chocolate dessert recipes here

bPhotographs: Myburgh Du Plessis
Production: Bianca Strydom
Food Assistant: Lerato Motau