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  • The Australian Women’s Weekly Food

    NOT SO NAUGHTY desserts

    Dec 30, 2019 4 minutes

    ORANGE-POMEGRANATE AND CHOCOLATE GRANITAS

    PREP TIME 25 MINUTES (+ COOLING & FREEZING) SERVES 6

    2 large pomegranates (860g)
    2 cups (500ml) fresh strained orange juice
    1 cup (360g) rice malt syrup
    1 vanilla bean
    3 cups (750ml) water
    1 cup (100g) cacao powder
    1/2 cup (125ml) pouring cream

    1 For orange-pomegranate granita, cut or tear pomegranates in half crossways; scoop seeds out and place in a food processor. Pulse for 10 seconds or until juice from seeds is released. Strain juice through a fine sieve over a medium bowl; you will need 2/3 cup (160ml) juice for the recipe.

    Pour measured pomegranate juice, orange juice and ½ cup (180g) of the syrup into a medium saucepan. Bring to the boil over high heat, stirring until syrup dissolves. Pour mixture into a

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