Ruby Grapefruit Granita
Inspired by techniques from NYT Cooking.
A refreshing ruby grapefruit ice with a coarse texture and optional floral notes for a bright palate cleanser or light dessert.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- citrus juicer
- large bowl
- whisk
- 33 x 23 cm dish
- fork
- 6 chilled glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 128 kcal |
| Protein | 1.2 g |
| Carbohydrate | 32.7 g |
| of which sugars | 27 g |
| of which free sugars | 16.6 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 2.4 g |
| Salt | 0 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Granita
- 900 ml ruby grapefruit juice with its pulp (about 6 grapefruits)
- 100 g caster sugar
To serve
- 3 tsp orange blossom water (optional) ½ tsp per glass
- 1
Juice. Halve and squeeze the 6 grapefruits into a large bowl using a citrus juicer. Retain the pulp but remove any pips and pith with a teaspoon.
- 2
Sweeten. Whisk 100 g caster sugar into the 900 ml juice until the crystals are fully dissolved. Taste the mixture and use slightly less sugar if the fruit is naturally very sweet.
- 3
Pour. Transfer the liquid into a 33 x 23 cm dish so it sits about 1 cm deep. Ensure the dish is level to allow for even freezing.
- 4
Freeze. Place the dish in the freezer for at least 4 h or overnight until it is frozen solid. The texture should resemble packed snow and requires no stirring during this stage.
- 5
Flake. Use a fork to smash the frozen block into rough flaky chunks. Work quickly to maintain the icy texture before the crystals begin to melt.
- 6
Assemble. Pile the granita into 6 chilled glasses and store them in the freezer until you are ready to serve. Add ½ tsp orange blossom water to each glass if desired.
Storage
Keep covered in the freezer up to 1 week; fork it again before serving.
