Name: Ruby Red Grapefruit Granita
Prep time: 15 min
Total time: 4 h 15 min
Ingredients: ⅓ cup pure cane sugar; 7 red grapefruit, peeled and supremed* (6 cups) (*see tip in intro); ¼ cup pomegranate juice; Fresh mint

Prep-time: 15 minutes / Ready In: 4 hours 15 minutes
Makes 7½ cups
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Juicy red grapefruit brings complex flavor to this sparkly granita. For best results when making this frozen dessert, look for grapefruits that are firm, smooth, and heavy for their size.

Tip: To supreme grapefruit, use a sharp paring knife to slice off the stem end and opposite end of the fruit. Standing the fruit on the stem end, slice away the peel and pith in vertical strips following the curve of the fruit. Holding the peeled fruit over a bowl to catch juices, slice each segment of fruit away from the membranes on either side. Lift out each segment.

By Shelli McConnell, Dec 16, 2020

Ingredients

⅓ cup pure cane sugar
7 red grapefruit, peeled and supremed* (6 cups) (*see tip in intro)
¼ cup pomegranate juice
Fresh mint

Instructions

In a small saucepan combine sugar and ⅓ cup water. Bring to boiling, stirring to dissolve sugar. In a blender combine 5 cups of the grapefruit, the pomegranate juice, and syrup. Cover and blend until smooth. Add water as needed to reach 4½ cups. Pour into a 13×9-inch baking pan. Cover with plastic wrap.
Freeze at least 4 hours or until firm, stirring once or twice.
Before serving, scrape frozen mixture with a fork to break it up. Scoop granita into dessert dishes. Top with the remaining 1 cup grapefruit supremes and the mint.

tags:

kid-friendly

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Paula Dieli2 years ago

What juice can I substitute for pomegranate?

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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