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.


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.

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