January 13, 2010


Yes, a frozen treat is usually reserved for the balmy days of summer. But even in the middle of winter we need a refreshing, palate cleansing treat. This Mint-Grapefruit Granita is just the ticket.

I never knew of the perfect flavor affinity that is grapefruit and mint. The citrusy zing of grapefruit and lemon is balanced with the coolness of the mint. I wish I had more to eat right now.

Mint-Grapefruit Granita
Adapted from Everyday Food January 2010

1/2 c sugar
1/4 c packed mint leaves, plus more for garnish
2 c fresh grapefruit juice, strained (from about 3 medium grapefruits)
1/4 c fresh lemon juice, strained (from about 2 lemons)

In a small saucepan bring sugar, mint and 1/2 cup water to a boil over medium-high heat, stirring often. It should take 3 to 5 minutes for the sugar to dissolve. In a blender, combine the grapefruit and lemon juices and mint syrup to puree for about 30 seconds. Note: the mint doesn't break up much in the blender--that's OK. It will in the food processor.

Pour mixture into a non-reactive shallow baking dish. Freeze until solid, about 6 hours (or up to 3 days). With a fork, break granita into big chunks and transfer to food processor and pulse. The finished mixture should be small crystals. Garnish with mint and serve immediately (or freeze up to 2 hours).

By the way, as far as desserts go, this is pretty healthy. It's virtually fat free and you get your vitamin C.

1 comment:

Paula said...

Ahh, this is the one you were telling us about. We'll give it a try with fruits picked fresh from the trees here.

Related Posts with Thumbnails