Grapefruit Granita Sicle Recipes

GRAPEFRUIT GRANITA

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.

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 GRANITA

Steps:

• Combine the grapefruit juice, vodka and Simple Syrup in a bowl, then pour into a freezer-safe glass baking dish and pop in the freezer. Scrape with a fork every half hour until partially frozen and granular, about 3 hours. Serve in martini glasses and garnish with lemon zest. Eat with a spoon or a straw.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

PINK GRAPEFRUIT GRANITA

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.