Grapefruit Granité
Published November 26, 2005
- Total Time
- 10 minutes, plus several hours' freezing
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Ingredients
2 cups freshly squeezed red or pink grapefruit juice, strained
1 cup Sauternes or Champagne
1 ½ teaspoons sugar, or to taste
1 large red or pink grapefruit, peeled, white pith removed
3 teaspoons Grand Marnier
Grated zest of 1 yuzu or 2 limes
Nutritional analysis per serving (6 servings)
15 grams carbs; 94 calories; 1 gram fiber; 3 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the juice and Sauternes in a medium bowl. Add the sugar to taste and stir until dissolved. Pour into an 8-by-10-inch pan. Place in the freezer for several hours or until completely frozen. Meanwhile, segment the grapefruit, discarding the membrane. Cut each segment into quarters.
- Step 2
Scrape the ice with a thin-tined fork to create loose crystals. Transfer to a large, airtight container. Stir in the grapefruit segments. Freeze again.
- Step 3
To serve, divide the granité into six dessert bowls. Pour * teaspoon Grand Marnier over each and dust with zest.
Private Notes