Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 141
- Carbohydrate: 36g
- Fiber: 0g
- Protein: 0g
- Sugar: 35g
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