Yakh dar Behesht is gluten-, fat- and dairy-free, so it’s perfect for people with allergies, vegetarians and vegans
Combine sugar, water, lemon zest and mint in a small saucepan and bring to a boil. Reduce heat and simmer for 2 minutes.
Strain through a sieve, collecting the mint sprigs and lemon peel in the sieve.
Pour the strained juice into a flat bowl and let it cool.
Once the lemon mint syrup is cooled down, pour in the pomegranate juice and mix everything together very well.
Place in the freezer.
Every half hour, scrap the mixture with a fork.
After 6 hours, the granité is ready.
Serve the granité in pretty glasses and garnish with fresh pomegranate seeds and mint sprigs.