Poached Grapefruit With Grapefruit Granita Recipes

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GRAPEFRUIT GRANITA



Grapefruit Granita image

Provided by Food Network

Time 3h30m

Yield 8 servings

Number Of Ingredients 5

4 cups freshly squeezed grapefruit juice
1 cup vodka
1/2 to 1 cup Simple Syrup, recipe follows
Zest of 1 lemon, cut into strips or finely grated
1 cup sugar

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.

GRAPEFRUIT-CAMPARI GRANITA WITH VANILLA WHIPPED CREAM



Grapefruit-Campari Granita with Vanilla Whipped Cream image

Provided by Karen DeMasco

Categories     Liqueur     Milk/Cream     Mixer     Citrus     Dairy     Dessert     Freeze/Chill     Vegetarian     Frozen Dessert     Grapefruit     Spice     Vanilla     Spirit     Campari     Party     Sour Cream     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 6 servings

Number Of Ingredients 11

Granita:
2 cups fresh ruby red or pink grapefruit juice, divided
6 tablespoons sugar
2/3 cup Campari
1 tablespoon (packed) finely grated ruby red or pink grapefruit peel
4 ruby red or pink grapefruits
Vanilla whipped cream:
1 cup chilled heavy whipping cream
1/4 cup chilled crème fraîche or sour cream
4 teaspoons powdered sugar
1 1 1/2-inch piece vanilla bean, split lengthwise

Steps:

  • For granita:
  • Combine 1 cup grapefruit juice and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat; stir in remaining 1 cup grapefruit juice, Campari, and grated peel. Pour mixture into 11x7x2-inch glass baking dish or metal baking pan. Cover and freeze until firm, at least 8 hours or overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.
  • Using sharp knife, cut off all peel and white pith from 4 grapefruits. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Squeeze any remaining juice from membranes into bowl. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
  • For vanilla whipped cream:
  • Combine whipping cream, crème fraîche, and powdered sugar in medium bowl. Scrape in seeds from vanilla bean; reserve bean. Using electric mixer, beat mixture until soft peaks form. Add reserved vanilla bean to cream mixture; cover and chill at least 2 hours. DO AHEAD: Can be made 4 hours ahead. Keep chilled.Remove vanilla bean and rewhisk cream mixture until thick before using.
  • Using fork, scrape surface of granita to form icy flakes. Divide grapefruit segments and juices from bowl among 6 dessert glasses. Divide granita among glasses. Top each with large dollop of vanilla whipped cream and serve immediately.

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.

POACHED GRAPEFRUIT WITH GRAPEFRUIT GRANITA



Poached Grapefruit with Grapefruit Granita image

Grapefruit sections and fresh mint top Italian ice, or granita.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 5

3 cups fresh pink-grapefruit juice
1 cup sugar
3 pink grapefruits, peel and pith removed, cut in sections
2 tablespoons Campari liqueur
1/4 cup fresh mint leaves, chopped

Steps:

  • In a small stockpot, bring juice, sugar, and 3 cups water to a boil; stir, and remove from heat. Add grapefruit; let stand 5 minutes. Using a slotted spoon, remove grapefruit; cover, and refrigerate. Add Campari to liquid, and pour into a metal bowl. Set over a bowl of ice water to cool.
  • Transfer liquid to a 9-by-13-inch glass baking dish; cover with plastic. Freeze until mixture begins to set, about 30 minutes. Scrape icy particles from sides, stir with a fork, and return to freezer. Repeat scraping and stirring every 30 minutes until mixture is frozen with a grainy texture, 2 to 2 1/2 hours.
  • Serve granita with grapefruit and mint.

Nutrition Facts : Calories 227 g

CITRUS COMPOTE WITH GRAPEFRUIT GRANITA



Citrus Compote with Grapefruit Granita image

Make granita no more than a day ahead of time for best texture. If it freezes solid, it can be revived by pulsing in a food processor. This recipe was inspired by a trip I took with my husband to Italy. -Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1/2 cup sugar
1/2 cup water
1-1/2 cups ruby red grapefruit juice
2 small navel oranges
2 small grapefruit
2 clementines
1/3 cup pomegranate seeds

Steps:

  • In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Remove from heat; cool slightly., Stir in grapefruit juice. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Cut a thin slice from the top and bottom of each orange. Stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Place fruit in bowl. Repeat with grapefruit, removing any seeds., Peel and separate clementines into segments; add to oranges and grapefruit. Gently stir in pomegranate seeds., To serve, stir granita with a fork. Alternately layer granita and fruit mixture into six dessert dishes. Serve immediately.

Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.

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.

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 GRANITé



Grapefruit Granité image

Provided by Roy Blount Jr.

Categories     dessert

Time 4h10m

Yield Serves 6

Number Of Ingredients 6

2 cups freshly squeezed red or pink grapefruit juice, strained
1 cup Sauternes or Champagne
1 1/2 teaspoons sugar, or to taste
1 large red or pink grapefruit, peeled, white pith removed
3 teaspoons Grand Marnier
Grated zest of 1 yuzu or 2 limes

Steps:

  • Combine the juice and Sauternes in a medium bowl. Add the sugar to taste and stir until dissolved. Pour into an 8-by-10-inch pan. Place in the freezer for several hours or until completely frozen. Meanwhile, segment the grapefruit, discarding the membrane. Cut each segment into quarters.
  • Scrape the ice with a thin-tined fork to create loose crystals. Transfer to a large, airtight container. Stir in the grapefruit segments. Freeze again.
  • To serve, divide the granité into six dessert bowls. Pour * teaspoon Grand Marnier over each and dust with zest.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 4 grams

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