Pomegranate-Pineapple Granita Recipe | Vegetarian Times Skip to main content

Pomegranate-Pineapple Granita

This easy treat is a light and refreshing way to satisfy your sweet tooth. The frozen cubes blended to create the granita can be made ahead and stored in the freezer for 1 week.



Ingredient Line: 
2 cups fresh or canned pineapple chunks
Ingredient Line: 
2 ⅔ cups unsweetened pomegranate juice
Ingredient Line: 
¼ cup pure maple syrup
Ingredient Line: 
¾ tsp. ground cinnamon


1. Purée all ingredients in blender until smooth. Pour into 2 or 3 plastic ice cube trays. Freeze at least 4 hours or overnight, until firmly frozen.

2. Twist cubes out of trays and into bowl of food processor. Blend 30 seconds, or until smooth, evenly colored, and snowy. Scoop into individual bowls, and serve immediately.

Nutrition Information: 

1 g
Total Fat: 
<1 g
Saturated Fat: 
0 g
24 g
0 mg
11 mg
1 g
21 g
Serves 8

Comments on this Recipe

Pomegranates are healthy and I had purchased the juice by mistake which is bitter and sour. Now I can use the other bottle and put it to good use. I had no ideal what to do with it until now! Thanks Vegetarian Times!!

This incredibly sour concoction is not worth the significant cost of purchasing the pomegranate juice and maple syrup. Stick with fresh fruit and avoid the mess and the disappointment.

Although I found that the ingredients were all easy to get (my roomate is obsessed with the health benifits of pomegranates and always has juice around the house) the cinnamon overpowered all other flavors, besides the cinnamon seems out of place in a cold dessert. Don't waste your time, if you like cinnamon bake an apple pie instead!