I'm preparing a fun food-centric holiday gift guide for you. Stay tuned . . .
In the meantime, wanted to share a recipe I submitted to the PAMA pomegranate liqueur recipe and photo contest (grand prize is a trip for two to the food and wine festival in Aspen!). If you have time, please have a look at the submissions and vote for me if you think I deserve it : ) (public vote now until December 15th).
PAMA pomegranate granita
2.5 cups pomegranate juice
1/4 cup sugar
1/4 cup PAMA pomegranate liqueur
Juice from one lime
Pomegranate seeds and a sprig of mint for garnish (optional)
Heat pomegranate juice and sugar over medium heat in a medium, non-reactive saucepan until sugar is dissolved. Allow to cool to room temperature. Stir in PAMA pomegranate liqueur and lime juice. Pour into a freezer-proof shallow baking dish or other flat, shallow container. Freeze for six hours or overnight, using a fork to break up large crystals every few hours. Garnish as desired, and serve immediately in small, chilled glasses.
1/4 cup sugar
1/4 cup PAMA pomegranate liqueur
Juice from one lime
Pomegranate seeds and a sprig of mint for garnish (optional)
