1. To prepare Granita: Combine water, 1 cup wine and sugar in a medium saucepan and bring to a boil. Add pears and simmer about 10 minutes. Set aside and allow to cool. 2. Remove the pears from liquid and puree in a food processor until smooth. (Reserve the cooking liquid.) Transfer pears to mixing bowl. Add the cooking liquid, 1 cup wine and limoncello to the bowl. Mix well. 3. Pour into a shallow baking pan that and place into freezer. Every hour scrape granita with fork to form coarse crystals and refreeze. Repeat process until ready to serve. 4. In meantime, to prepare sorbet: 5. Combine hulled and sliced strawberries, sugar and liqueur in medium bowl and stir to dissolve sugar. Cover bowl and let stand for an hour- stir a few times in between. 6. Puree the strawberries in a blender or food processor and add lemon juice. Chill mixture, then proceed with freezing in an ice cream maker following manufacturer's instructions. 7. To serve, place scoop of granita, garnished with mint leaves on one side of dessert bowl. Place scoop of sorbetto on other side of dessert bowl and garnish with pomegranate seeds. Splash both sides with Grappa and serve immediately to your unsuspecting victim. ---------------------------------------------------------------------------
Nutrition
Ingredients
