Best Sparkling Grapefruit Granita 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.

PINK GRAPEFRUIT GRANITA RECIPE

Steps:

• Gather the ingredients.
• In a medium saucepan over medium heat, bring the water to a boil. Add the sugar and stir until dissolved. Reduce the heat to low, add the mint leaves and lime zest, and simmer for 5 minutes.
• Remove from the heat, cover, and allow the syrup to steep and cool, 20 to 30 minutes.
• Strain the syrup into a small bowl using a fine-mesh sieve. Discard the mint and lime. Set aside.
• Gather the ingredients.
• Juice enough grapefruit to produce 2 cups of juice. You can leave any pulp or strain it out if you prefer.
• Pour the grapefruit juice into a medium bowl, add 3/4 cup of the mint-lime syrup. Stir well, taste, and add more syrup to make it sweeter, if desired. If you'd like a milder flavor, stir in 1/4 cup of water, taste again, and add more if needed. This is your opportunity to perfect the granita's flavor, but make the liquid a little bold because it mellows a bit in the freezer.
• Transfer the mixture to an 8- or 9-inch square metal baking pan, cover with plastic wrap, and freeze for 1 hour.
• Use a fork to scrape the frozen parts of the granita and mix it with portions that are still liquid. Repeat this process every hour until the granita is completely frozen. This may take 4 to 5 hours, or longer. The granita should have a flaky snow-like ice texture.
• When ready to serve, fork the granita one last time to make it fluffy, then spoon it into frozen dessert cups, small bowls, or stemware. Garnish with sprigs of fresh mint and serve immediately.

RUBY GRAPEFRUIT GRANITA

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 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.