Grapefruit Granité

Name: Grapefruit Granité
Total time: 4 h 10 min
Yield: Serves 6
Ingredients: 2 cups freshly squeezed red or pink grapefruit juice, strained; 1 cup Sauternes or Champagne; 1 1/2 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

Recipe from Masa

Adapted by Roy Blount Jr.

Total Time: 10 minutes, plus several hours' freezing
Rating: 4(8)
Comments: Read comments

Featured in: Eat, Memory; The Ideology of Taste

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Ingredients

Yield:Serves 6

2cups freshly squeezed red or pink grapefruit juice, strained
1cup Sauternes or Champagne
1½teaspoons sugar, or to taste
1large red or pink grapefruit, peeled, white pith removed
3teaspoons Grand Marnier
Grated zest of 1 yuzu or 2 limes

Ingredient Substitution Guide

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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.