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1/2 c Sugar; or to taste
Slice off the top and bottom of the pomegranates, then break them apart and
remove the seeds. With your hands, squeeze all of the juice out of the
seeds, then push the mixture through a sieve, pressing down gently to
extract as much juice as possible without pushing the bitter skins through.
Discard the seeds. In a large shallow glass baking dish that will fit in
your freezer, combine the juice with the sugar and stir until the sugar has
dissolved (place the pan over a very low flame if desired to speed the
dissolving of the sugar). Freeze for 4 hours, stirring every 15 minutes.
Scrape the surface of the ice with a spoon into large flaky crystals.
Refreeze if desired. The granita should be served as a chunky ice, not a
smooth sorbet. Yield: 6 servings
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