Hearty Tarty Hibiscus Granita recipe

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Ingredients

3 cups filtered water
1 cup white sugar
¼ cup dried red hibiscus flowers
⅛ cup dried white hibiscus flowers
⅓ cup freshly squeezed grapefruit juice
1 tablespoon chopped fresh mint
⅓ cup pomegranate seeds

Nutrition Info

141 calories
carbohydrate: 36.3 g
cholesterol: : -
fat: : -
fiber: 0.1 g
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: 4 mg
sugar: 34.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

Tart and tangy with a hint of sweetness, this granita is perfect after a meal or even as a refresher in the afternoon. I made up this recipe when trying to find ways to introduce hibiscus flowers to our diets.

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