Honeyed Grapefruit Granita

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   1. In a small saucepan, bring the sugar and water to a boil to make a simple syrup. When the sugar has dissolved, remove the pan from the heat and chill the mixture. Measure 2/3 cup of the finished chilled syrup; you may have a bit extra that you can save for a cocktail or to sweeten iced coffee.

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   2. In a medium bowl, add the 2/3 cup simple syrup, honey, grapefruit juice, and lemon juice. Whisk well to combine. Pour the mixture into a 9x13 glass baking dish and cover with plastic wrap. Slide the dish into the freezer and chill for 1 hour. Remove the dish from the freezer and scrape the granita with a fork to break up the mixture; cover and place back in the freezer. Scrape the granita every 30 minutes or so until it is frozen and crystals have formed.

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   3. To serve, spoon the granita into small dishes and top with fresh grapefruit segments, mint leaves, and a splash of champagne, cava or prosecco if you are feeling festive.

* Per serving · 4 servings · Values may vary.