Grapefruit Granita

Recipe Courtesy of Italian Cooking and Living (
A web-exclusive recipe from Italian Cooking and Living

1/2 cup sugar
3/4 cup water
2 1/2 cups red or pink grapefruit juice, bottled or fresh squeezed
2 tsp. lemon juice, preferably fresh squeezed
Sprig of mint to garnish

In a medium saucepan, add the water and the sugar and stir to combine; make sure to put the stirring spoon aside. Heat the mixture over medium high heat without stirring until mixture reaches a boil. Again, without stirring, cook mixture for about 5 minutes or until sugar is completely dissolved. Remove from heat and allow to cool. When cool, add the grapefruit and lemon juice and stir with a clean spoon. Pour the mixture into a 9x12" or other large, flat dish so that the mixture doesn't come up too high along the sides of the pan-you will need room for stirring. Place the pan in the freezer, making sure it is level, for 30 minutes. After 30 minutes, carefully remove pan and place it on a steady surface. Use a fork to stir the mixture thoroughly, making sure to break up any ice crystals that have formed along the side or bottom of container. Return the pan to the freezer and repeat the stirring every 30 minutes, making sure you break up any large chunks that form, for 3 to 4 hours or until mixture is thoroughly frozen. Fluff with a fork and spoon into small coffee cups or ice cream dishes. Garnish with mint. Serve immediately or return to the freezer in serving dishes for up to 4 days. Serves 6

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