Pink Grapefruit Granita

2 ingredients
3 steps

Ingredients

  • 4 cups (1 liter) freshly squeezed pink grapefruit juice (from about 4 or 5 grapefruits)
  • 3/4 cup plus 2 tablespoons (180 g) sugar

Directions

  1. 1
    In a small, nonreactive saucepan, warm 1/2 cup (125 ml) of the grapefruit juice with the sugar, stirring until the sugar is dissolved.
  2. 2
    Stir the syrup back into the grapefruit juice, then freeze according to the instructions for freezing granita on page 145.
  3. 3
    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.

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