The Washington Post

Sunrise Granita

Sunrise Granita 6.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick

One Pan Mar 23, 2017

This is a sunny, simple and healthful dessert you can have ready on standby, with hardly any prep work.

You’ll need a 6-by-7-inch freezer-safe casserole or lidded storage container, with sides at least 2 inches tall.

Make Ahead: You're freezing the 3 layers in stages, so figure on a total of at least 5 hours' freezing time. The granita can be covered and frozen for up to 1 month.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • 2 1/4 cups 100-percent pomegranate juice
  • 2/3 cup full-fat coconut milk (from a can, shaken well), preferably Aroy-D brand
  • 1 1/2 cups fresh Valencia orange juice
  • 2 blood oranges, peeled (no pith) and cut into 1/4-inch slices (may substitute Cara Cara oranges)
  • Whipped cream, for serving (optional)
  • Vanilla ice cream, for serving (optional)
  • Turbinado sugar, for garnish

Directions

Pour the pomegranate juice into the casserole dish. Cover and place on a flat surface in the freezer; freeze for 1 to 2 hours, until firm to the touch.

Remove from the freezer and uncover; pour the coconut milk evenly over the frozen layer of juice. Cover and freeze on a flat surface for 30 minutes to 1 hour, until firm.

Remove from the freezer and uncover; pour the orange juice over the coconut milk layer. Add the blood orange slices, arranging them as you like (they will float). Cover and freeze on a flat surface for 2 hours, or until set.

When ready to serve, use a large, sturdy fork to scrape the frozen block into granita ice crystals, making sure to dig into all 3 layers. Use a spoon to scoop them into individual cups or glasses. While you're adding spoonfuls, feel free to add dollops of whipped cream or vanilla ice cream, if desired.

Sprinkle each serving with a bit of turbinado sugar. Serve right away.

Rate it

Recipe Source

From deputy Food editor/recipes editor Bonnie S. Benwick.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (5)

Rate this recipe

Nutritional Facts

Calories per serving (based on 8): 90


% Daily Values*

Total Fat: 3g 5%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 5mg 0%

Total Carbohydrates: 16g 5%

Dietary Fiber: 0g 0%

Sugar: 14g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle