Posted by Amy Andrews


Categories Puddings, Creams & Granitas, Sweets, Tips: Fruit Desserts

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Grapefruit Granita

grapefruitgranitacrop

The freezer in the Cancer Support Community’s kitchen was giving me trouble during class last week–it wasn’t as powerful as my home freezer and the timing on the granita was way off.  When I pulled the dish of juice out for the first fork scraping, it was still sloshing about, very much unfrozen.   I was stymied, but one of the guests in my class piped in with, “It is 0° outside.”  Hey!  Why didn’t I think of that?!   We shuttled the dish outside and in for the next few freezing and scraping cycles and had granita finished in time for dessert.  Gotta love Montana.

 

Almost any fruit juice will make a refreshing granita.  I’ve tried grapefruit, blood orange, lemon, and blueberry so far.  Use what you like, simply shoot for 1 1/2 to 2 cups juice, then add a little simple syrup and water to get to 3 cups. 

 

Here’s how to make your own simple syrup:

Simple Syrup
makes about 1 ⅓ cups

Ingredients:  1 cup sugar + 1 cup water

Instructions:  In a small saucepan, add water and sugar. Set over medium-high heat and bring to boil. Lower heat to medium and simmer a couple minutes, until sugar is completely dissolved. Remove from heat and let cool.  Store syrup in glass container and refrigerate.  (Do not cook much longer or you will make caramel – ha!)   Refrigerate and use in coolers, cocktails, iced coffee, etc. 

 

Grapefruit Granita

Yield: one 8x8 pan granita, about 6 small servings

Ingredients

  • 3 or 4 organic ruby grapefruits
  • 1/4 cup simple syrup
  • water

Instructions

  1. Start by making your simple syrup, please refer to post.
  2. Wash the grapefruits and cut each in half. Set a small sieve over a 4-cup glass measuring cup and using a reamer, juice the grapefruits. Press down on the pulp in the sieve and discard. Aim for 1 1/2 - 2 cups juice, if you're low, juice more fruit.
  3. To the juice, add the simple syrup and enough water to get to 3 cups total liquid. Pour into 8x8 inch square, glass baking pan and set in freezer.  Every 30 minutes for the next 2 hours, scrape the mixture with a fork and return to freezer.  The granita is done when it is slightly slushy, but frozen, with small, firm, granules of ice.  Will keep 1 - 2 days in freezer. Bring pan to room temperature for a few minutes for easier scooping.
http://ripefoodandwine.com/2017/01/17/grapefruit-granita/





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