A Conscious Feast by Nicole Aloni

Pomegranate Freeze

In this recipe, the combination of Pama pomegranate liqueur and Champagne becomes the ultimate granita cocktail.

Makes 6 to 8 servings

• 1 cup and 1 tbsp simple syrup*
• 1 c. small strawberries, washed and hulled (about 6 oz.)
• 3/4 c. Pama Liqueur, plus more for drizzling
• 1 1/2 c. chilled brut Champagne

Glass: Martini

Garnish: fresh strawberry or lemon zest (or pomegranate seeds in season)

1. Puree strawberries in blender or processor. Whisk 3/4 cup of berry purée into the sugar syrup.
2. Mix in Pama, then Champagne.
3. Pour mixture into 8“ square metal baking pan.
4. Freeze mixture until icy around the edges (about 45 minutes). Use a fork to rake the frozen edges toward the center. Repeat the raking into the center every 30 minutes, until frozen through—about 5 hours total.
5. Cover, keep frozen. (Can be made up to 2 days ahead.)
6. To serve: Use a large spoon or small ice cream scoop to mold. Serve in a frosty martini glass. Garnish with a fresh strawberry or lemon zest (or pomegranate seeds in season) and drizzle with Pama.

*To make the Simple Syrup

• Combine 2 cups of water and 2 cups of granulated sugar in a sauce pan. Stir to mix. Place over medium-high heat to dissolve. As soon as the syrup comes to a rolling boil and is completely clear, remove from the heat.
• Let it cool and then refrigerate.

Coffee Granita

Coffee Granita, photo Manny Rodriguez

With the rich bitterness of strong coffee balanced by Kahlua and whipped cream, this is a satisfying, yet very light dessert choice to follow a rich meal.

Makes 4 servings

• 2 cups lukewarm espresso or double strength coffee
• 1/3 c. sugar
• 1 teaspoon lemon zest
• 1 cup barely sweetened whipped cream
• Coffee beans
• optional: 3 T. Kahlua or Irish whiskey

1. Stir warm coffee, sugar, (optional Kahlua) and lemon zest together until sugar dissolves. Cool.
2. Pour mixture into 8“ square metal baking pan.
3. Freeze mixture until icy around the edges (about 45 minutes). Use a fork to rake the frozen edges toward the center. Repeat the raking several times, until frozen through—about 2 hours total.
4. Cover, keep frozen. (Can be made up to 2 days ahead.)
5. To serve: Use a large spoon or ice cream scoop to mold. Serve in a martini glass, frosted parfait glass, or in a small dish.  Garnish with a dollop of barely sweetened whipped cream and 3 whole coffee beans.

Ginger Champagne Granita

Ginger Champagne Granita, photo Manny Rodriguez

Makes 6 servings

• 1 bottle Veuve Cliquot Brut champagne
• 2–3 tsp. freshly grated ginger
• 6 T. sugar
• 2 T. lemon zest

1. Put all the ingredients into a heavy saucepan and bring just to a boil, stirring constantly.
2. Pour into a bowl and cool to room temperature.
3. Pour mixture into 8“ square metal baking pan.
4. Freeze mixture until icy around the edges (about 45 minutes). Use a fork to rake the frozen edges toward the center. Repeat the raking into the center every 30 minutes, until frozen through—about 5 hours total.
5. Cover, keep frozen. (Can be made up to 2 days ahead.)
6. To serve: Use a large spoon or ice cream scoop to mold. Serve in a martini glass, frosted parfait glass, or in a small dish. Garnish with fresh mint and berries.