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Grapefruit Granita

Name: Grapefruit Granita
Prep time: 15

(4 votes, average: 4.00 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

2 ingredients

For those fond of grapefruit, this is the perfect refreshing treat. Use any type of grapefruit to make this Grapefruit Granita, but the sweet ruby red variety need very little sugar added to them....

2 medium grapefruits
2 to 3 tablespoons agave

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Nutrition Facts

Calories

76 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

20 g

Sugar

18 g

Fiber

2 g

Protein

1 g

Sodium

0 mg

Directions

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.
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.
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.
Using a stand blender or immersion blender, puree the grapefruit segments and juice with the agave. Taste for sweetness.
Pour into a 9- by 9-inch baking pan. Cover and put into the freezer.
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.

Chef Tips

As refreshing as this is, the acidity of this citrusy treat may be too much for anyone with a sore mouth or throat.
If using an immersion blender to puree the fruit, tip it into a tall narrow container for best results.

Grapefruit can cause dangerous reactions with some commonly prescribed drugs, for instance with certain statins. If on any prescription drug, check with the doctor before eating grapefruit in any form.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.