In a small pot, boil pomegranate juice down with coconut sugar over medium heat until volume is reduced by 1/3. Let cool completely. 

Pour mixture into a baking dish and place in freezer. 

Fluff/stir with a fork once every hour for several hours, until mixture has progressed from slush to a firm, chunky iced texture. 

To serve: scoop granita into festive cups or glasses, layering with fresh pomegranate seeds if desired. Garnish with a twist and slice of clementine.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW