Ingredients

• 2 cups fresh pomegranate juice
• 1/2 cup lime juice
• 1 cup simple syrup
• 2 sheets gelatin, sponged
• 2 egg whites, room temperature
• 6 tablespoons butter
• 1/4 cup sugar
• 1/2 all-purpose flour, sifted
• 1/4 teaspoon vanilla extract
• Paper fortunes

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Instructions

1. To make the Granita: In a bowl whisk the liquids together. Take off 1/2 cup of the liquid, add the sponged gelatin and warm it to melt the gelatin. Combine all the liquids and pour into an 8 by 8-inch pan. Freeze overnight. Scrape the next day into a freezer container.
2. Preheat the oven to 350 degrees F.
3. To make the Fortune Cookie: Cut a stencil out of a plastic coffee can lid in the shape of a 6-inch disk.
4. Whip the egg whites until stiff and chill.
5. In a mixer, cream the butter; then add the sugar and continue mixing. Add the flour and blend in; then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth.
6. With a small offset spatula, spread batter through the stencil onto a silicone baking mat- or parchment paper-lined cookie sheet, about 4 per cookie sheet. Bake until light golden brown, 7 to 8 minutes.
7. Quickly remove the pan from the oven and 1 at a time place a fortune across the center with a bit hanging out. Fold cookie circle in half over fortune; then in half again with flaps only slightly overlapping each other, bringing the opposing sides together and pinch. Let cool. Serve next to a frozen bowl of granita.