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Grapefruit Granita
A granita is a type of flavored shaved ice. It is light and very refreshing, especially with the citrusy zing of grapefruit. To get the right consistency, you need to occasionally scrape the mixture as it's freezing, to "slush" it up. Zest the grapefruit before squeezing for juice, and squeeze after the sugar syrup has chilled. Use ruby red grapefruits for a pretty pink hue. If your granita solidifies too much, just before serving pulse in a food processor.
Makes 8 servings
2/3 cup granulated sugar
3 cups fresh grapefruit juice (about 4 to 5 grapefruits)
1 tablespoon grapefruit zest
In a saucepan, combine sugar and 1 cup water. Bring to a boil, stirring to dissolve the sugar. Lower heat and simmer for 3 to 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool. Transfer to a container, cover and refrigerate until cold.
In a bowl, combine the chilled syrup, grapefruit juice and zest and mix well. Pour into a shallow baking pan so the mixture is no deeper than 1 inch. Freeze for 2 to 3 hours, or until the edges and bottom ice. Using a fork, scrape the crystals from the edges and bottom and stir to distribute evenly. Return to freezer and repeat every hour or until the mixture is light-textured and icy.
Approximate nutritional analysis per serving: 101 calories (percent of calories from fat, 1), 25 g carbohydrates, no cholesterol, 1 mg sodium.
This is a refreshing way to deliciously incorporate seasonal citrus into the meal. You can serve it warm or at room temperature. To make ahead, cool and refrigerate in an airtight container until ready to serve. Reheat right before serving.
Use any citrus you like, but make sure the fruit is juicy. If you don't have a zester, peel thin slices of the fruit's outer skin and finely julienne them.
You can remove the cloves and cinnamon stick before serving, or just serve around them.
