Grapefruit Brûlée Granita

As it happened, this recipe was a logical extension after making the subject of my last post, grapefruit brûlée. Another 2-fer. How utterly, deliciously convenient!



Granita is one of those rare kitchen applications that serves two purposes: one, as the ultimate palate cleanser between courses, especially during a multi-course dinner, or feast of some duration. Two, it’s also a lovely finish as dessert, especially at meal’s end on a hot summer night.

This being the case it’ll serve you well to have a couple recipes in your arsenal of good taste. Nothing could be easier… and it’s such a ‘wow’ – to whomever you serve it to.

Making a granita is basically taking a flavour/liquid, adding some sweetness, then freezing and shaving into a delicate, icy simplicity of taste.

While you make do this with fresh squeezed grapefruit juice, sans brûlée, I urge you to try both recipes. It’s very easy to make extra of the brûlée, then proceeding into the granita.

Especially during holiday season, this tangy burst of citrus might be just the thing you need!


Grapefruit Brûlée Granita

You can make this a day ahead, but be sure to cover it well while stored in your freezer.  The serving size is meant to be small, no more than a few teaspoons at most. This will make enough for 4 – 6 servings.

Grapefruit juice, fresh squeezed either from 4 grapefruit brûlée halves (or regular grapefruits)
Water, approx 1/2 cup
Sugar, approx 2 tbsp. (although you won’t need any if using brûléed fruit)

Whichever grapefruit you use, squeeze the juice into a large measuring cup – you should get about one cup of juice.

If using regular grapefruit taste the juice to see how tart it is, adding the sugar to taste – you do want it to taste more sweet than tart, as it will be somewhat diluted when frozen.

Add the water and stir to combine.

Pour into a metal or glass dish and pop in the freezer for several hours until hard.

When ready to serve use a fork to scrape the mixture into shavings. Serve in a pretty glass.