Karkade (hibiscus) granita with pomegranate and rose water recipe

Karkade (hibiscus) granita with pomegranate and rose water recipe


  • 3 tbsp dried hibiscus (Karkade)
  • 2 tsp honey
  • ½ tsp rose water
  • ½ cup pomegranate
  • 1 tsp dried flower
  • 3 cups of mineral water San Benedetto


1- Bring 3 cups water to a boil in a small sauce pan. Stir the hibiscus. Remove from heat, cover, and let it rest for 20 minutes, when it’s cold, add the honey and rose water.

2- Pour the hibiscus mixture into a metal pan and freeze until top layer begins to harden, about 2 hours. Using a fork, scrape mixture to break frozen portions into tiny pieces. Freeze for 30 minutes; scrape again. Repeat until granita resembles fluffy shaved ice, about 4 hours.

3- Pour in the glasses glasses, garnish with pomegranate and dried flowers.

Serve immediately!

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