Rosemary Grapefruit Granita
Tart grapefruit and rosemary freeze into delicate, icy flakes for a bright dessert that needs only 20 minutes of hands-on work.
Prep: 10 · Cook: 10 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (76 reviews)
INSPIRED BY
This original granita uses rosemary syrup to round out grapefruit's tart edge. Lemon and a pinch of salt keep the frozen crystals lively and clean.
Story
Casey keeps a batch of granita in the freezer for the moment dessert needs to feel effortless. Rosemary makes the grapefruit taste a little more grown-up, but the crystals are still playful and bright. Scrape it patiently and you will get the soft, snowy texture that makes a small scoop feel special.
By Casey
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 fresh rosemary sprig
- 3 cups ruby red grapefruit juice
- 2 tablespoons fresh lemon juice
- 1 tiny pinch fine salt
- Rosemary leaves, for garnish
- Grapefruit wedges, for serving
Instructions
- Combine the sugar, water, and rosemary in a small saucepan and simmer for 2 minutes until the sugar dissolves.
- Remove the syrup from the heat, steep it for 5 minutes, then discard the rosemary and cool the syrup for 2 minutes.
- Stir the syrup, grapefruit juice, lemon juice, and salt in a shallow metal pan.
- Freeze for 30 minutes, then scrape the edges and bottom with a fork, breaking the ice into small crystals.
- Continue freezing and scraping every 30 minutes for about 3 hours, until the granita is fluffy and fully frozen.
- Spoon into chilled glasses, garnish with a few rosemary leaves, and serve with grapefruit wedges.
Chef Tips
- Use ruby red grapefruit for a naturally rosy color and softer bitterness.
- A shallow metal pan freezes faster than a deep container.
- Scrape all the way into the corners so large ice sheets do not form.
- The granita keeps covered in the freezer for up to one week.
Cook's Notes
- **Syrup:** Steep the rosemary off the heat.
- **Pan:** Use a shallow metal pan.
- **Texture:** Scrape regularly for fine crystals.