Recipes

Recipe: Pink grapefruit granita

Recipe: Pink grapefruit granita Author: Style At Home

Recipes

Recipe: Pink grapefruit granita

Campari and grapefruit is a classic aperitif. Adding mint and freezing the mixture into fluffy mounds yields a supremely refreshing summer dessert or light palate cleanser between courses. Clear a flat space in your freezer for the pan before you begin. If you are short of space, freeze the granita in ice cube trays until hard, then process in a food processor to break the cubes into icy slivers. For added elegance, rub the rims of the chilled martini glasses with a cut lime, then dip and twist in coarse sugar to coat the rims before filling with the granita.

Ingredients
  • 3/4 cup granulated sugar
  • 2 tablespoons firmly packed coarsely chopped fresh mint leaves, plus 6 to 8 mint sprigs, for garnish
  • 1 tablespoon firmly packed, finely grated grapefruit zest
  • 1 cup water
  • 2 cups fresh pink grapefruit juice (3 to 4 grapefruits)
  • 1/3 cup Campari
  • 12 to 16 pieces candied grapefruit peel, for garnish (optional)
 
Directions
1 Stir together the sugar, chopped mint, grapefruit zest, and water in a saucepan. Place over medium heat and bring to a simmer, stirring or swirling the pan until the sugar is completely dissolved. Remove from the heat and let steep for 5 minutes. Stir in the grapefruit juice and Campari.

2 Strain the mixture through a fine-mesh strainer into a 13-by 9-inch glass dish, pressing on the solids to extract all their flavor. (Discard the solids.) Freeze until thickened and slushy, about 1 ½ hours. Remove the dish from the freezer, scrape the surface and sides of the mixture with a fork to break up any clumps, and return the dish to the freezer. Continue to scrape every 30 to 60 minutes until you have a pile of light, icy slivers, about 3 hours total.

3 Spoon the granita into chilled martini glasses. Crisscross two pieces of candied grapefruit peel (if using) over each serving, and top with a mint sprig. As you complete each glass, refrigerate it until all of the servings are assembled. When they are all ready, serve immediately, as the granita melts quickly.

4 Freeze leftover granita in a tightly covered plastic container for up to 5 days. It will become more compact over time, but the flavor will be just as lively. Fluff with a fork just before serving.

Serves 6-8


farmers-market-book.jpg BUY THIS BOOK
Excerpted from Farmers' Market Desserts. Published by Chronicle Books. Copyright © 2010 by Jennie Schacht. All rights reserved. Reprinted by permission of Chronicle Books.




 

Comments
Share X
Recipes

Recipe: Pink grapefruit granita