Pink Granita with Ahi Poke

Pink Granita with Ahi Poke

Pink Granita with Ahi Poke
  • Prep Time

    6 hours 15 minutes
  • Serving Size

    30 spoons


  • For the Granita:
  • Pink Cranberry2 cups
  • For the Poke:
  • Sashimi grade ahi tuna steak8 ounces
  • Thinly sliced green onion1
  • Soy sauce3 tablespoons
  • Chili sesame oil1 teaspoon
  • Black sesame seeds1 teaspoon
  • Pink Cranberry Juice Cocktail front image.

    Featured Product

    Pink Cranberry


For the Granita: Place juice in a metal bowl, Cover bowl with plastic wrap or a top if it has one and place in the freezer. Freeze for 4 hours. Remove from freezer and stir well with a fork (to break up the ice and give it a grainy texture). Place back in the freezer and stir it again with a fork every 30 minutes for the next two hours. It should be ready after about 6 hours total freezing time, but is best if stirred regularly until ready to serve. For the Poke: Pat the Ahi tuna dry, then neatly cut it into small 1/4 inch cubes. Place in a bowl. Add soy sauce, sesame oil, and sesame seeds. Gently toss. In a Asian spoon, place 1 tablespoon of the Granita and top with a half of teaspoon of poke, garnishing with sliced green onion. Recipe crafted by: Chef Carlo Cavallo