Grapefruit And Rosemary Granita

1. 1

   In a saucepan over medium-high heat, bring water, sugar, and rosemary to a simmer. Once the sugar is dissolved, remove from heat and allow to cool.

2. 2

   While the simple syrup is cooling, squeeze the grapefruit juice into a large bowl, retaining some pulp.

3. 3

   Remove the rosemary sprig and add the cooled syrup to the grapefruit juice. Add the vodka. Stir to combine.

4. 4

   Pour the grapefruit/syrup mixture into a 9x13 glass or metal baking pan. Place in the freezer. Allow to freeze for an hour without disturbing.

5. 5

   Once the juice begins to freeze, scrape the entire dish with a fork every 30 minutes until you reach a fine slushy consistency, about 2 hours. Serve.

* Per serving · 4 servings · Values may vary.

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