DIRECTIONS

1. Place the cranberries, pomegranate juice, and
sugar in a saucepan and cover. Allow to simmer for
about 10 minutes until the cranberries break down
and everything is combined.
2. Add the lemon juice, apple juice, and salt. Stir and
adjust for taste as necessary.
3. Place the mix into a food processor or a blender
(do this in batches if the liquid is still hot). Blend until
smooth.
4. Once blended, pour into a flat baking dish, then
lace in the freezer so that it remains level.
5. After 45 minutes or so, take a fork and scrape the
mixture. This helps break up the crystals.
6. Repeat the freeze and scrape process three or four
times. After the fourth scrape, allow to freeze for up
to four more hours before serving.

NOTES

The basic granita ratio is 4 cups fruit: 1⁄2 cup liquid:
1⁄4 cup sugar—experiment with different kinds of fruit
and juice to create your own!
If you happen to forget to scrape, you can mix the
frozen mixture in the food processor and give it a
blitz, though the texture won’t be as good.