1. Combine sugar and water in a saucepan and bring to a boil. When sugar has completely dissolved, remove pan from heat and allow it to cool.
2. Combine simple syrup with Pomegranate Concentrate and vodka, and pour into a shallow non-reactive metal pan.
3. Place the pan in a freezer. When ice crystals begin to form, scrape the mixture with the tines of a fork every ten minutes. Be sure to scrape the sides and bottom of the pan completely to ensure even freezing.
4. When the granita is completely frozen, pack it lightly into a storage container and cover the surface with plastic wrap.
Granita is best served the day it is made. Serve in chilled martini glasses or shallow champagne goblets. The crisp acidity of pomegranate makes this granita an excellent intermezzo choice.
Recipe courtesy of David Katz, Consulting Chef. Photo courtesy of The Perfect Purée.