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Granita is the Italian term for an ice. Similar to sorbets in their vivid flavors, but with a more granular texture, granitas usually contain no dairy. Instead, they are made from a thin, flavorful liquid, such as fruit juice, wine or coffee, and sugar. The mixture is placed in the freezer and stirred at regular intervals, rather than churned in an ice cream makers. This method results in tiny icy crystals that melt easily on the tongue.
This Ruby Grapefruit Granita will redefine what a granita is like. The taste of grapefruit would be a perfect match of your next granita to be served.
RUBY GRAPEFRUIT GRANITA
You will need:
4 or 5 large fresh ruby grapefruits
2/3 cup (5 oz/155 g) sugar
Pinch of salt
Here's how:
Prepare an ice bath by partially filling a large bowl or the sink with cold water and ice cubes.
Grate 2 teaspoons zest from a grapefruit, then halve and juice all the grapefruits and remove the seeds from thee juice. It is not necessary to strain out the pulp. Set the juice and zest aside in the refrigerator to chill.
In a nonreactive saucepan over medium heat, combine the sugar and 1 cup (8 fl oz/250 ml) water and bring to a boil, stirring to dissolve the sugar. Cook, stirring occasionally for 2-3 minutes to thicken slightly. Remove from the heat and set the saucepan in the ice bath, stirring occasionally until cooled. Cover and refrigerate to chill thoroughly, about 4 hours or up to overnight.
In a bowl, combine the chilled sugar syrup, grapefruit juice and zest, and salt and mix well.
To freeze the granita, pour the chilled grapefruit mixture into a wide, shallow nonreactive baking pan or dish with a lid (or cover with freezer-weight plastic wrap.) The grapefruit mixture should be no deeper than 1 inch (2.5 cm). Freeze the mixture until ice crystals form around the edges and bottom of the pan, about 2 hours. Using a fork, scrape the crystals from the edges and stir to distribute evenly. Continue freezing, scraping every hour, 3-4 times total. Finally, cover the granita and allow it to freeze overnight.
To serve, scrape the granita with a fork to separate the crystals, then spoon into chilled individual glasses.
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