Chocolate-and-pomegranate granita
6 to 8
Easy
5 minutes, plus overnight chilling time
“I know we all love indulgent chocolate desserts, but when it’s very hot it’s so refreshing to serve a granita after a heavy meal. It refreshes the palate and leaves you feeling light and airy. This granita also doubles up as a palate cleanser or an addition to a scoop of Madagascan vanilla ice cream.” – Bianca Strydom
Ingredients
Method
- 1.5 litres pomegranate juice
- 30 g cocoa powder
- 30 g honey
- lemon, juiced
- salt, a pinch
Method
Ingredients
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
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