If you’re as fond of grapefruit as I am, this is the perfect refreshing treat. You can use any type of grapefruit to make this Grapefruit Granita, but I like the sweet ruby red varieties best as these fruits need very little sugar added to them. Whatever type of grapefruit you use, the thing to be careful about is to get as little as possible of the bitter white pith mixed in with the fruit. If you follow the instructions below you will easily ace this.
1. Roll the grapefruit on the countertop, pressing down on the fruit with the palm of your hand. This will loosen the rind and pith from the fruit.
2. Cut the tops and the bottoms off the grapefruit. Stand upright and cut downward around the shape of the grapefruit to remove the rind and pith.
3. To cut out the segments: over a bowl, take a paring knife and cut into the center of the fruit along each side of the white membrane that separates each segment. Gently pull the segments out and drop them into the bowl along with any resulting juice.
4. Using a stand blender or immersion blender, puree the grapefruit segments and juice with the agave. Taste for sweetness.
5. Pour into a 9- by 9-inch baking pan. Cover and put into the freezer.
6. After 1 hour, using a fork, scrape the frozen top layer. Scrape and break the frozen blocks into pieces. Continue to scrape every 15 to 20 minutes until the granita has a fluffy, snowy consistency – about 2 hours. Eat immediately or keep for 3 days, scraping every so often.
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