Grapefruit Granita
makes a little less than a quart. You can store it in the freezer
Shopping List:
3 Pink Grapefruits (plus one for garnish)
Sugar
Dissolve 3/4 cup sugar (you could dial this back a bit) into 2 cups water.
Finely zest half a grapefruit avoiding the white pith and add zest to sugar-water mixture.
Juice 3 grapefruits (approx 2 1/2 to 3 cups juice). Keep the pulp, remove the seeds. Then add the juice/pulp to the sugar and water mixture. Stir well. Taste to make sure the flavor works for you.
Pour into a freezer safe container. Wide and shallow is better because there’s more surface area for ice crystals to form.
Stir well every hour to break up and mix in the ice crystals that form. You’ll need to do this 3-4 times until you have a nicely uniform, slushy consistency.
Cover and let freeze solid.
To serve, let defrost for a 5-10 minutes then scrape the top with a fork and scoop the fluffy ice into a small goblet or bowl. I like to serve mine in espresso cups.
For some extra grapefruit tang, garnish with some grapefruit segments. As you cut the grapefruit garnish, reserve the juice and sprinkle over top
.
