Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
4 hrs 30 mins
Total Time:
4 hrs 50 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
Cook's Note:
If you don't have an ice cream maker, put the mixture into a freezer-safe container and stir every hour. Remember to scrape down the sides when you mix the granita. When the granita is firm, but still soft, add the pomegranate seeds and mix well.
Nutrition Facts (per serving)
| 141 | Calories |
| 36g | Carbs |
| 0g | Protein |
