I got this wonderful idea from Christie at Fig & Cherry. She posted a pomegranate granita with lychee and gin that I decided that I just had to have it. Christie is in Oz (Australia for those of you not in the know) where it is the middle of summer right now and hot! Here in the height of pomegranate season it seems natural to use the beautiful jewel like fruit, however I never would have made the combination with lychee. It is an amazing combination!
I made a sorbet instead of granita, to be honest because it is easier for me. I did not have enough time to make it granita style with the freezing, scraping, freezing cycle. Also I wanted to make it a little sweeter since I was serving it to adults and children mostly sans gin. This combination would also be great as a popsicle or ice lolly.
The idea of the granita would be great to go with the gin because it wouldn’t be as sweet. More reminiscent of the sour/lightly sweet of a gin and tonic. The granita also gives you more of a jewel sparkle than the sorbet look. Either way this is gorgeous and a keeper for parties or just for yourself 
Sorbet is only feasible if you have an ice cream maker. I used my trusty Quisinart 1 1/2 quart.
Be sure that the bowl has been frozen completely.
2 cups fresh squeezed pomegranate juice* or 1 bottle (16oz/473ml) POM Wonderful 100% Pomegranate Juice
1 cup (8oz/200ml) water
1 can lychees in syrup, strained, juice reserved, set fruit aside for garnish
2 Tbsp agave syrup or other sugar syrup, optional
a few mint leaves, julienned
Mix the pomegranate juice, water, 1/2 cup lychee juice, agave syrup, mint. Taste. You want the mixture to taste a bit too sweet and too tart for best flavor of the final frozen product. Add more lychee juice or agave syrup to get the taste that is right for you.
Freeze according to the manufacture’s directions. When the machine is done creating your beautiful red frozen slush, freeze until ready to serve.
To serve, chop some of the lychees for garnish and if you have some arils from a pomegranate they make a great garnish. I would serve in a fun glass if you want to add a splash of gin, which I would suggest. The evergreen scent of the gin pairs well with the tart and sweet flavor of the sorbet. With or without the gin you will not regret making this recipe. It is absolutely lovely.
Thank you http://www.figandcherry.com/
*for information on squeezing your own pomegranate juice see my link for pomegranate syrup
{ 4 comments… read them below or add one }
Lovely dessert, with or without the gin. Sweet, but not too sweet and the lychee adds a lovely flavor.
Thanks Cindy!
I served this to her and some other guests last weekend and she is still around so that is good news!
I love pomegranate anything! I’ve seen recipes similar to this, but have yet to try one. Your second photo is making me rethink that though—as it has me reaching for a spoon!
Hey Kristen, I’ve just seen this post! Wow, the pom + lychee combo as a sorbet is a fantastic idea!
I was trying to get my hands on some fresh poms at the time to garnish but alas. Your presentation is beautiful! Thanks again for mentioning me