If sunshine had a flavor, this would be it. Tart, slightly sweet, with a whisper of bitterness that keeps things interesting—this Ruby Red Grapefruit Granita is the kind of grown-up frozen treat you didn’t know you needed. It’s icy, elegant, and wildly refreshing, making it perfect for swanky dinner parties or lazy summer afternoons on the porch. Bonus: it’s fat-free, make-ahead friendly, and way easier than it looks.
Think: fancy Italian ice with a citrusy punch. Love a light finish after a rich meal? This is your palate-cleansing BFF. (It also pairs like a dream with my [Limoncello Cheesecake Bars] or [Olive Oil Citrus Cake] if you’re planning a full Mediterranean moment!)
📝 Ingredients:
- 2 cups fresh ruby red grapefruit juice (from about 3-4 large grapefruits)
- 1/2 cup simple syrup (adjust to taste)
- 1 tablespoon fresh lemon juice
- Optional: 1–2 tablespoons Campari or prosecco
👩🍳 Instructions:
1. Juice your fruit: Squeeze those grapefruits until you hit 2 cups. Strain out any pulp or seeds.
2. Mix: In a bowl or measuring cup, stir together the grapefruit juice, simple syrup, lemon juice, and Campari or prosecco if using.
3. Freeze: Pour into a shallow baking dish and place in the freezer.
4. Scrape: Every 30–45 minutes, use a fork to scrape and fluff the mixture into icy crystals. Repeat 3–4 times until fully frozen and fluffy.
5. Serve: Spoon into chilled glasses and garnish with mint or citrus zest if you’re feeling fancy!
🍽️ Serving Tips:
- Serve in coupe or martini glasses for extra flair.
- Garnish with grapefruit peel curls or fresh mint.
- Try mini scoops in chilled shot glasses for a party appetizer vibe.
🎨 Creative Variations:
- Blood Orange Granita: Swap in fresh blood orange juice.
- Mint Grapefruit Granita: Steep fresh mint in the simple syrup.
- Spicy Citrus: Add a pinch of chili salt to the mix before freezing.
🛠️ Troubleshooting:
- Too sweet? Cut back on syrup next time or add more lemon.
- Too icy/hard? You might’ve skipped scraping—those intervals matter!
- Bland flavor? Use fresher juice and check your syrup-to-juice ratio.
🧊 Storage Info:
- Freeze granita in a sealed container up to 1 week.
- Re-fluff with a fork before serving.
- Not great for long-term storage—best texture is in first 3 days.
Grapefruit Granita
Ingredients
- 2 cups fresh ruby red grapefruit juice from about 3-4 large grapefruits
- 1/2 cup simple syrup adjust to taste
- 1 tablespoon fresh lemon juice
- Optional: 1–2 tablespoons Campari or prosecco
Instructions
- Juice your fruit: Squeeze those grapefruits until you hit 2 cups. Strain out any pulp or seeds.
- Mix: In a bowl or measuring cup, stir together the grapefruit juice, simple syrup, lemon juice, and Campari or prosecco if using.
- Freeze: Pour into a shallow baking dish and place in the freezer.
- Scrape: Every 30–45 minutes, use a fork to scrape and fluff the mixture into icy crystals. Repeat 3–4 times until fully frozen and fluffy.
- Serve: Spoon into chilled glasses and garnish with mint or citrus zest if you’re feeling fancy!
Notes
- Simple syrup = equal parts sugar and water heated until dissolved, then cooled.
- Campari adds bitterness; prosecco adds sparkle. Either is optional but lovely.
Let me know if you make it—tag me on Pinterest or Instagram, I’d love to see your twist! 💗
