Ruby Grapefruit Granita
- Total Time
- 20 minutes, plus at least 4 hours’ freezing
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- 6medium ruby red grapefruits
- ½cup granulated sugar, or less to taste
- Orange flower water, for finishing (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
168 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 34 grams sugars; 2 grams protein; 0 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Halve the grapefruits crosswise, and squeeze juice into a large wide bowl, allowing any pulp to fall in. Use a teaspoon to pluck out any seed or pith in the bowl.
- Step 2
Whisk in sugar until completely dissolved. Pour mixture into a low baking dish to a depth of ½-inch. (A 9-by-13-inch baking dish will work.) Place the dish in the freezer for at least 4 hours or overnight, until frozen solid. The frozen mixture will look like packed snow.
- Step 3
Use a fork to smash the frozen mixture into rough chunks and transfer to 6 serving glasses. Place glasses in the freezer until serving time. If desired, add ½ teaspoon orange flower water per glass.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Chris B
I love making this from blood oranges with a little sugar, or tangerines with none. Fresh tasting and simple. Garnish with a bit of mint if you have it.
Dorthe
How is this working? Will it really look like packed snow after a night in the freezer and will it turn into granita when smashed with a fork? Recipe text says it will become chunks but photo and recipe headline say granita/granular texture ...
Elizabeth TK
I find that most supermarket grapefruit is cultivated to have very low acid, so I always add some lime juice, as well as a couple teaspoons of grapefruit zest, to make it more zippy. Campari, either added before freezing or at the table, a splash in each dish, is a great addition as well.
Sharanya
Call me lame but I’d rather eat a grapefruit! Not sure if I did something wrong but mine became icy/chippy :(
Cindy L
A wonderful recipe for my garden!
Elizabeth TK
I find that most supermarket grapefruit is cultivated to have very low acid, so I always add some lime juice, as well as a couple teaspoons of grapefruit zest, to make it more zippy. Campari, either added before freezing or at the table, a splash in each dish, is a great addition as well.
Dorthe
How is this working? Will it really look like packed snow after a night in the freezer and will it turn into granita when smashed with a fork? Recipe text says it will become chunks but photo and recipe headline say granita/granular texture ...
Chris B
I love making this from blood oranges with a little sugar, or tangerines with none. Fresh tasting and simple. Garnish with a bit of mint if you have it.
Private notes are only visible to you.
Advertisement
