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Pomegranate and yogurt granitas with mango and mint
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75g caster sugar
1 earl grey tea bag
6 mint leaves, plus extra to serve
3-4 pomegranates, seeds
200g tub Greek yogurt
1 Waitrose 1 perfectly ripe mango, diced
1. Heat the sugar and 180ml water in a pan. Stir and slowly bring to the boil (the sugar should be dissolved by now). Remove from the heat; add the tea bag and mint leaves. Steep for 5 minutes, then pour the syrup through a sieve into a bowl (discard the tea bag and mint). Set aside to cool.
2. Meanwhile, chill a handful of pomegranate seeds to garnish; briefl y whizz the remaining seeds in a food processor, then pass through a sieve until you have 150ml juice. Mix ½ the syrup with the pomegranate juice and pour into a robust container (thinner plastic tubs may break). Mix the other ½ of the syrup with the yogurt until combined and pour into another strong container. Freeze both for at least 6 hours or overnight.
3. When nearly ready to serve the starter, use a fork to scrape and pull the pomegranate granita backwards into very fi ne crystals, then put back in the freezer until needed. Do the same with the yogurt granita.
4. To serve, put the mango in bowls with the pomegranate and yogurt granitas, then scatter over the pomegranate seeds and extra mint leaves.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in March 2018.