Pink Grapefruit Granita Recipes
PINK GRAPEFRUIT, STRAWBERRY, AND CHAMPAGNE GRANITA WITH SUGARED STRAWBERRIES
Categories Champagne Dessert Freeze/Chill Frozen Dessert Strawberry Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Stir 3/4 cup sugar and 3/4 cup water in large saucepan over low heat until sugar dissolves. Cool. Puree 1 cup strawberries in processor. Whisk 1/2 cup puree into sugar syrup. Mix in grapefruit juice, then Champagne. Pour mixture into 8-inch square metal baking pan. Freeze mixture until firm, stirring every 2 hours, about 6 hours. (Can be made 2 days ahead. Cover; keep frozen.)
- Mix remaining 1/2 cup sugar and lemon peel in pie plate. Spread 1/2 teaspoon mascarpone around pointed tip half of each whole strawberry. Dip in lemon sugar to coat mascarpone.
- Moisten rims of 6 Martini glasses with water; dip rims into remaining lemon sugar. Scrape fork across surface of granita to form ice shavings. Mound granita in glasses. Garnish with sugared berries and serve immediately.
- *Available at Italian markets and some supermarkets.
PINK GRAPEFRUIT GRANITA
I know people who are grapefruit dependent. They're addicted to starting their day with half a pink grapefruit. They absolutely have to have one, and frankly, that's a little odd to me. It's not that I don't like grapefruits, and I often buy them with the intention of following in the healthy footsteps of my grapefruit-dependent friends. But the next morning I wake up and honestly can't seem to face anything but a much-needed, soothing pot of coffee and a couple of nonconfrontational slices of buttered toast. Later in the day, those pink grapefruits become more and more appealing though, and I'll slice one in half and greedily attack the sections, slurping up the plentiful juice while perched over the sink to contain the mess from my assault. So perhaps I do have some grapefruit issues of my own, but I wait until later in the day before I succumb and take my tumble off the citrus wagon.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 2
Steps:
- In a small, nonreactive saucepan, warm 1/2 cup (125 ml) of the grapefruit juice with the sugar, stirring until the sugar is dissolved. Stir the syrup back into the grapefruit juice, then freeze according to the instructions for freezing granita on page 145.
- Serve Pink Grapefruit Granita in tall Champagne flutes with a rather dry Champagne or sparkling wine poured over the top, along with a few fresh raspberries or wild strawberries.
SPARKLING GRAPEFRUIT GRANITA
Steps:
- Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel.
- Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it's firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses.
GRAPEFRUIT AND CAMPARI GRANITA
Categories Dessert Freeze/Chill Frozen Dessert Grapefruit Campari Summer Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 7 cups
Number Of Ingredients 5
Steps:
- In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Let syrup cool. Stir in grapefruit juice and Campari and freeze in a shallow metal pan, stirring and crushing lumps with a fork every 30 minutes, 3 to 4 hours, or until mixture is firm but not frozen. Scrape granita with a fork to lighten texture. Serve granita in chilled goblets and garnish with zest.
RUBY GRAPEFRUIT GRANITA
A granita can be made from any kind of fruit juice of your liking and makes a refreshing dessert in any season. Including a bit of grapefruit pulp here makes this rendition burst with bright flavor.
Provided by David Tanis
Categories ice creams and sorbets, ice dishes, dessert
Time 4h20m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Halve the grapefruits crosswise, and squeeze juice into a large wide bowl, allowing any pulp to fall in. Use a teaspoon to pluck out any seed or pith in the bowl.
- Whisk in sugar until completely dissolved. Pour mixture into a low baking dish to a depth of 1/2-inch. (A 9-by-13-inch baking dish will work.) Place the dish in the freezer for at least 4 hours or overnight, until frozen solid. The frozen mixture will look like packed snow.
- Use a fork to smash the frozen mixture into rough chunks and transfer to 6 serving glasses. Place glasses in the freezer until serving time. If desired, add 1/2 teaspoon orange flower water per glass.
GRAPEFRUIT GRANITA
This is probably the easiest dessert in my whole repertoire but it may also be one of the most perfect. It's bright, clean and refreshing flavor is a welcome ending to any meal. When I serve it in a small wide-mouthed glass and top it with a little sprig of mint, it looks really beautiful. You can make this a couple of days in advance but then you'll want to cover it well with saran wrap so it doesn't absorb any freezer flavor.
Provided by Dave Lieberman
Categories dessert
Time 4h5m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Combine juice, water and sugar in bowl and whisk until the sugar has dissolved. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours.
- To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass bowls. Garnish with small sprigs of fresh mint.
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