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Pomegranate and Orange Granita

2 cups orange juice
2 cups pomegranate juice 
1 lime, zested and juiced
3 Tbsp. triple sec (optional)

Combine all ingredients and pour into a metal loaf pan. Freeze until solid, 4-5 hours or overnight.

Remove from freezer. Wet a dishtowel with hot water and place loaf pan on towel. The granita should easily slip out of pan after a few moments.

Put granita on a cutting board and chop to the texture you prefer – fine or chunky. You can also use a bench scraper or put granita in a blender, being careful not to over-process.

Divide into 6 portions and serve immediately.

Serves: 6

Nutritional information (with triple sec)

Per Serving: 101 calories, 0g fat, 1.03g protein, 23.5g carbohydrate, .03g dietary fiber,  0mg cholesterol, .17mg sodium, 7.7mg calcium, 358mg potassium, .83g alcohol.

Nutritional information (without triple sec)

Per Serving: 88.5 calories, 0g fat, 1.03g protein, 21.83g carbohydrate, .03g dietary fiber,  0mg cholesterol, .17mg sodium, 7.7mg calcium, 358.5mg potassium, .0g alcohol.