Tamarind and Pomegranate Granitas
Updated September 9, 2025
Elinor Carucci for The New York Times
- Total Time
- 45 minutes, plus freezing
- Rating
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Ingredients
8 ounces Thai tamarind paste
¾ cup sugar
1 ¼ cups pomegranate juice
Juice of 1 lime
⅓ cup pomegranate seeds
Nutritional analysis per serving (6 servings)
58 grams carbs; 226 calories; 1 gram fat; 3 grams fiber; 16 milligrams sodium; 1 gram protein; 48 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the tamarind paste and 3 cups water in a small saucepan. Place over medium heat, bring to a boil, then lower heat to a simmer, stirring occasionally, until paste is very soft, about 20 minutes. Transfer to a strainer and press on the solids until you have extracted 1 ½ cups of juice and pulp. Discard solids. Place liquid in a small container.
- Step 2
Bring ½ cup of the sugar and ½ cup of water to a boil in a small saucepan, stirring until sugar is dissolved. Stir this into the liquid. Let come to room temperature.
- Step 3
Meanwhile, combine ½ cup water and the remaining ¼ cup sugar in a small saucepan. Bring to a boil and stir until the sugar has dissolved. Transfer to a small container and stir in the pomegranate juice and lime juice. Let come to room temperature.
- Step 4
Place the tamarind and pomegranate mixtures in the freezer. When they're frozen, use a thin-tined fork to flake the ices (the tamarind will be a little sticky) and transfer each to an airtight container. Freeze again. To serve, place small scoops of each granita side by side in dessert bowls or stemmed glasses and sprinkle with pomegranate seeds.
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