Pink Grapefruit Granita

1. 1

   In a small, nonreactive saucepan, warm 1/2 cup (125 ml) of the grapefruit juice with the sugar, stirring until the sugar is dissolved.

2. 2

   Stir the syrup back into the grapefruit juice, then freeze according to the instructions for freezing granita on page 145.

3. 3

   Serve Pink Grapefruit Granita in tall Champagne flutes with a rather dry Champagne or sparkling wine poured over the top, along with a few fresh raspberries or wild strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.