Ruby Grapefruit Granita Recipes

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GRAPEFRUIT GRANITA



Grapefruit Granita image

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

2 1/2 cups fresh pink or ruby grapefruit juice, at room temperature
1 cup boiling water
1/3 cup superfine sugar
Mint sprigs, for garnish

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.

RUBY GRAPEFRUIT GRANITA



Ruby Grapefruit Granita image

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

6 medium ruby red grapefruits
1/2 cup granulated sugar, or less to taste
Orange flower water, for finishing (optional)

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 AND CAMPARI GRANITA



Grapefruit and Campari Granita image

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

1 1/3 cups sugar
1 cup water
3 cups fresh pink grapefruit juice (from about 4 pink grapefruits) with some pulp
1/4 cup Campari
Garnish: 3-inch-long pieces fresh grapefruit zest, removed with a vegetable peeler

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.

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  • Stir the grapefruit juice, Campari, lemon juice and sugar together in a large measuring jug or bowl until the sugar has totally dissolved, then strain the mix into a freezerproof container. Put on the lid and pop it into the freezer for 2 hours.
  • Scrape the mixture with a fork to mix it up a little, then freeze again.Repeat 2-3 times every 1–2 hours until the granita has a light, snow- like consistency.
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