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Categories:
water white sugar red hibiscus flowers white hibiscus flowers freshly squeezed grapefruit juice fresh mint pomegranate seeds
Viewed: 27 - Published at: 6 years agoIngredients
- 3 cups filtered water
- 1 cup white sugar
- 1/4 cup dried red hibiscus flowers
- 1/8 cup dried white hibiscus flowers
- 1/3 cup freshly squeezed grapefruit juice
- 1 tablespoon chopped fresh mint
- 1/3 cup pomegranate seeds
Method
- 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.
- 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.
