Best Ruby Grapefruit Granita Recipes

Grapefruit Granita image

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.

Grapefruit-Campari Granita with Vanilla Whipped Cream image

Provided by Karen DeMasco

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 and Campari Granita image

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 image

Provided by David Tanis

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.