Ruby Grapefruit Granita Recipes

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SPARKLING GRAPEFRUIT GRANITA



Sparkling Grapefruit Granita image

Provided by Ina Garten

Categories     dessert

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 4

1 cup sugar
2 cups freshly squeezed pink grapefruit juice (3 to 4 large grapefruits)
2 cups dry rose Champagne
1/8 teaspoon fleur de sel

Steps:

  • Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel.
  • Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it's firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses.

GRAPEFRUIT GRANITA



Grapefruit Granita image

This is probably the easiest dessert in my whole repertoire but it may also be one of the most perfect. It's bright, clean and refreshing flavor is a welcome ending to any meal. When I serve it in a small wide-mouthed glass and top it with a little sprig of mint, it looks really beautiful. You can make this a couple of days in advance but then you'll want to cover it well with saran wrap so it doesn't absorb any freezer flavor.

Provided by Dave Lieberman

Categories     dessert

Time 4h5m

Yield 4 to 6 servings

Number Of Ingredients 4

2 1/2 cups fresh pink or ruby grapefruit juice, at room temperature
1 cup boiling water
1/3 cup superfine sugar
Mint sprigs, for garnish

Steps:

  • Combine juice, water and sugar in bowl and whisk until the sugar has dissolved. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours.
  • To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass bowls. Garnish with small sprigs of fresh mint.

GRAPEFRUIT GRANITA



Grapefruit Granita image

Provided by Food Network

Time 3h30m

Yield 8 servings

Number Of Ingredients 5

4 cups freshly squeezed grapefruit juice
1 cup vodka
1/2 to 1 cup Simple Syrup, recipe follows
Zest of 1 lemon, cut into strips or finely grated
1 cup sugar

Steps:

  • Combine the grapefruit juice, vodka and Simple Syrup in a bowl, then pour into a freezer-safe glass baking dish and pop in the freezer. Scrape with a fork every half hour until partially frozen and granular, about 3 hours. Serve in martini glasses and garnish with lemon zest. Eat with a spoon or a straw.
  • Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

RUBY GRAPEFRUIT GRANITA



Ruby Grapefruit Granita image

A granita can be made from any kind of fruit juice of your liking and makes a refreshing dessert in any season. Including a bit of grapefruit pulp here makes this rendition burst with bright flavor.

Provided by David Tanis

Categories     ice creams and sorbets, ice dishes, dessert

Time 4h20m

Yield 6 servings

Number Of Ingredients 3

6 medium ruby red grapefruits
1/2 cup granulated sugar, or less to taste
Orange flower water, for finishing (optional)

Steps:

  • 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.
  • Whisk in sugar until completely dissolved. Pour mixture into a low baking dish to a depth of 1/2-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.
  • 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 1/2 teaspoon orange flower water per glass.

CITRUS AND MASCARPONE PARFAIT WITH GRAPEFRUIT AND PROSECCO GRANITA



Citrus and Mascarpone Parfait with Grapefruit and Prosecco Granita image

Provided by Anne Burrell

Categories     dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 18

1 stick (8 tablespoons) cold unsalted butter, cut into pea-size pieces
3/4 cup all-purpose flour
Heaping 1/4 cup granulated sugar
1 egg yolk
1 lemon, zested
Pinch salt
Ice water, a few splashes
Turbinado sugar, for dusting
1 cup mascarpone
1/4 cup granulated sugar
2 Meyer lemons, zested and juiced
2 cups ruby red grapefruit juice
1 cup prosecco
1/4 cup granulated sugar
2 satsuma oranges, segmented and halved
2 navel oranges, segmented and halved
2 ruby red grapefruits, segmented and halved
4 fresh mint leaves, chiffonaded

Steps:

  • For the sugar cookie dough: Combine the butter, flour, sugar, egg yolk, lemon zest and salt in the bowl of a food processor. Pulse together, adding a few splashes of ice water to make it come together. Shape the dough into a disc, wrap it in plastic and let it rest in the fridge for at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Cut the rested dough in half and roll out each piece to about 1/4 inch thick. Sprinkle the turbinado sugar over the dough and lightly roll over it to set it in place. Cut out 8 shapes using a round cookie cutter. Place on a sheet tray and bake until light golden, about 8 minutes. Let cool.
  • For the sweetened mascarpone: Mix together the mascarpone, sugar and lemon zest and juice in a medium bowl until smooth and silky. Place in a piping bag and refrigerate until ready to use.
  • For the ruby red grapefruit and prosecco sorbet: Combine the grapefruit juice, prosecco and sugar in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium speed while carefully pouring in liquid nitrogen. Pour in enough nitrogen until you achieve a sorbet-like consistency. Place the bowl in the freezer until ready to use. Alternatively, pour the grapefruit mixture into an ice cream maker and process according to the manufacturer¿s instructions.
  • Combine the satsuma, orange and grapefruit segments in a large bowl. Pipe some sweetened mascarpone into the bottom of 4 dessert cups. Top with the citrus segments and a scoop of the ruby red grapefruit and prosecco sorbet. Tuck two cookies in each glass and garnish with the mint.

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