The Royal Chef At Home: Easy Seasonal Entertaining

POMEGRANATE MARGARITA GRANITA/SORBET

MAKES 10 PORTIONS

6 cups water 2 cup sugar 1 cups fresh lime juice ¾ cup triple sec

¾ cup tequila 1 teaspoon lime zest ½ cup pomegranate twist mix (available at liquor stores or drinks supply stores)

1 Stir the water and sugar in heavy medium saucepan over medium heat until the sugar dissolves. Increase heat and bring to boil. Boil for two minutes. Pour into wide casserole dish. Mix in the lime juice, triple sec, tequila and lime zest. 2 Refrigerate until cold, about 2 hours. Then freeze until semi firm, whisking occasionally, for about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using a fork, scrape the surface of the granita to form crystals. Scoop crystals into frozen glasses, drizzle over some ice cold pomegranate twist mix and serve granita immediately.

3 Rather than serving in glasses I prefer to serve mine in scooped out limes, though this recipe is so good on a summer’s night that I often use individual scooped out watermelons instead… just joking!

SPRING · CINCO DE MAYO

55