Persimmon Granita with Pomegranate Seeds
- 1 cup water
- 1/2 cup sugar
- Pinch salt
- 2 teaspoons rose or orange flower water
- 6 very ripe persimmon, stemmed and peeled
- Seeds of 1 pomegranate
Combine water and sugar in a small saucepan. Set over high heat and bring to a boil. Remove from heat and set aside to cool. Place persimmon flesh in jar of bar blender. Add cooled sugar syrup, pinch salt and rose or orange flower water. Blend until fruit is completely smooth. Transfer mixture to a shallow plastic storage container in set in freezer. Use a fork to stir mixture every 30 minutes until it forms flaky crystals, about 3 hours total time. Cover tightly with plastic and let harden another hour. Serve with a handful of pomegranate seeds scattered on top.