Best 8 Grapefruit Granité Recipes

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.

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.

GRAPEFRUIT GRANITé

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.

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 AND CAMPARI GRANITA

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.

MINT-GRAPEFRUIT GRANITA

Steps:

• In a small saucepan, bring sugar, mint, and 1/2 cup water to a boil over medium-high, stirring often, until sugar dissolves, 3 to 5 minutes. In a blender, combine fruit juices and mint syrup and puree on high to combine, 30 seconds. Pour mixture into a nonreactive shallow 2-quart baking dish and freeze until solid, about 6 hours (or up to 3 days).
• With a fork, break granita into large chunks. Transfer to a food processor and pulse to form small crystals. Serve immediately, with mint leaves (or cover and freeze, up to 2 hours).

GRAPEFRUIT-CAMPARI GRANITA WITH VANILLA WHIPPED CREAM

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-MINT GRANITE

Steps:

• Combine the sugar and water in a small saucepan and place over high heat, stirring until the sugar dissolves. Bring to a boil and boil without stirring for 1 minute. Let cool. Refrigerate syrup until cold.
• Stir together the syrup, grapefruit juice, lemon zest, lemon juice and mint. Put in a shallow nonreactive pan and place in the freezer. Stir every 20 to 30 minutes until frozen throughout, about 3 hours. Scrape into glasses and serve garnished with mint sprigs.