Tart and tangy with a hint of sweetness, this hibiscus granita is perfect after a meal or even as a refresher in the afternoon.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
141 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
1 cup white sugar
1 tablespoon chopped fresh mint
3 cups filtered water
0.25 cup dried red hibiscus flowers
0.125 cup dried white hibiscus flowers
0.33333334326744 cup freshly squeezed grapefruit juice