Grapefruit Granita

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Grapefruit Granita


Grapefruit Granita

A few years ago I was served a grapefruit granita between courses and it was the perfect refreshing burst of citrus to clean the palate.  Granita is an Italian {specifically, Sicilian} invention but it is closely related to shaved ice, gelato and other icy treats.  It is essentially frozen fruit juice.  Made with minimally sweetened fruit juice it is a lighter alternative to ice cream or sorbet.  Depending on the region, it can be smooth like gelato {produced in a gelato machine} or coarse with larger ice crystals {whisked by hand}.

It is surprisingly simple to make.  The key to making granita is to agitate the ice crystals by beating them vigorously with a whisk or a spoon, breaking down the large ice chunks into soft, fluffy ice crystals.  You can sweeten the grapefruit juice to taste or leave it unsweetened for a mouth-puckering citrus treat.  Grapefruit is refreshing any time of year but it turns out that this beautiful pink granita is perfect for Valentine’s Day!

Grapefruit Granita
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 4+
Soft, fluffy granita ice crystals provide a mouth-puckering burst of citrus and make a refreshing palate cleanser or snack any time of year.
  • Grapefruits, juiced
  • Sugar, to taste
  1. Place a 9x13-inch pan in the freezer.
  2. Juice the grapefruits.
  3. Sweeten the fruit juice to taste with sugar or leave it unsweetened.
  4. Pour the fruit juice into the chilled pan and place it in the freezer.
  5. Check the juice between 15-30 minutes {time will vary depending on the thickness of the juice} and stir the juice once it starts to freeze to the sides of the pan.
  6. Return the pan to the freezer and repeat the process, periodically stirring the juice vigorously with a whisk to beat the ice and break it down into soft crystals.
  7. When the granita has formed into soft, fluffy ice crystals serve it immediately or store it in a sealed container.

Grapefruit Granita

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