- 3 cups fresh pomegranate juice or 1 (24-ounce) bottle pomegranate juice
- 1 cup chardonnay
- 1/2 cup sugar
- Fresh pomegranate seeds
Recipe by High Cotton Food Styling & Photography.
- Place juice, chardonnay and sugar in a small saucepan over medium-high heat. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, and chill well.
- Pour into the canister of an ice-cream freezer; freeze according to manufacturer's instructions (or for granita, pour mixture into a 9x9-inch pan, and freeze 8 hours, scraping occasionally with a fork). Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh pomegranate seeds.
Videos You Might Also Like
Didn't find what you were looking for? Try another search: