Ruby Grapefruit Granita

By David Tanis

Published Dec. 8, 2021

Ruby Grapefruit Granita
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes, plus at least 4 hours’ freezing
Rating
4(61)
Comments
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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.

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Ingredients

Yield:6 servings
  • 6medium ruby red grapefruits
  • ½cup granulated sugar, or less to taste
  • Orange flower water, for finishing (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

168 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 34 grams sugars; 2 grams protein; 0 milligrams sodium

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

  1. Step 1

    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.

  2. Step 2

    Whisk in sugar until completely dissolved. Pour mixture into a low baking dish to a depth of ½-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.

  3. Step 3

    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 ½ teaspoon orange flower water per glass.

Ratings

4 out of 5
61 user ratings
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Comments

Chris B

I love making this from blood oranges with a little sugar, or tangerines with none. Fresh tasting and simple. Garnish with a bit of mint if you have it.

Elizabeth TK

I find that most supermarket grapefruit is cultivated to have very low acid, so I always add some lime juice, as well as a couple teaspoons of grapefruit zest, to make it more zippy. Campari, either added before freezing or at the table, a splash in each dish, is a great addition as well.

Dorthe

How is this working? Will it really look like packed snow after a night in the freezer and will it turn into granita when smashed with a fork? Recipe text says it will become chunks but photo and recipe headline say granita/granular texture ...

PJ

Because:statins, I had to replace the grapefruit with oranges from my backyard. I added a little ginger and ground cloves, and the granita received rave reviews. I would venture a bit more ginger and cloves next time: a teaspoon of minced ginger (from a jar) and two pinches of cloves. So simple!

PStone

I do wish that the approximate quantity of juice needed would be given. Especially since some of us want to experiment with other citrus fruits.

Sharanya

Call me lame but I’d rather eat a grapefruit! Not sure if I did something wrong but mine became icy/chippy :(

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