Pomegranate Granita with Cointreau

Prepare the granita: In a medium bowl, dissolve the cornstarch in Cointreau and water

Pour the mixture into a 16-26 cm refrigerator container, cover with plastic wrap, and place in the freezer for about 6 hours

Prepare the gelatin: Peel the pomegranates and cut them in half

Remove the seeds with a spoon and reserve them

Cut the pulp into smaller pieces and blend in a blender until you get a puree

Place it in a bowl, sift the reserved seeds on top, add the remaining cornstarch, and mix well. Reserve

In a small pan, sprinkle gelatin over water and let it hydrate for about 3 minutes

Heat low, stirring until dissolved

Remove from heat, mix with the pulp reserve, and pour into a 19.5-31 cm container

Cover with plastic wrap and place in the refrigerator for about 5 hours

Remove the gelatin from the refrigerator and the granita from the freezer and let it sit at room temperature for 15 minutes

Scrape the granita rapidly with a spoon

Cut the gelatin into 2 cm cubes

Distribute half of the granita among 8 serving dishes, cover with the gelatin cubes and the remaining granita

Serve immediately.