Ruby Grapefruit Granita

Published Date: Dec 8, 2021

Recipe Overview

• Total Time: 20 minutes (active prep) + 4+ hours (freezing)

• Texture: Granular, slushy consistency (achieved by slow-freezing and controlled breaking)

Ingredients

• 6 medium ruby red grapefruits (yielding ~3–4 cups fresh juice)

• ½ cup granulated sugar (adjust to taste; reduce if preferring less sweetness)

• Optional: Orange flower water (½ tsp per serving, for aroma)

Preparation Instructions

Step 1: Citrus Juicing & Prep

Halve the grapefruits crosswise. Using a citrus juicer or manual squeeze, extract juice into a large wide bowl, ensuring any pulp, seeds, or pith falls into the bowl. Use a small spoon to carefully remove any remaining seeds or pith (minimize pulp for a smoother base; optional: strain pulp through a fine sieve for clearer juice, though pulp adds texture to the final granita).

Step 2: Sugar Dissolution & Freezing Base

Whisk the sugar into the grapefruit juice until completely dissolved (sugar may dissolve faster if warmed slightly, but room temperature is sufficient). Pour the mixture into a shallow, low baking dish (9×13 inch recommended) to a depth of ½ inch. This shallow depth ensures even freezing and prevents large ice crystals.

Place the dish in the freezer for at least 4 hours (preferably overnight) until the mixture freezes into a solid, "packed snow" consistency.

Step 3: Breaking into Granular Texture

After freezing, remove the dish from the freezer. Let it sit for 5–10 minutes to soften slightly (critical for avoiding an icy, chippy texture). Using a fork, smash the frozen block into rough, granular chunks (this breaks large ice crystals into a slushy, granita-like texture).

Transfer the granular mixture to 6 chilled serving glasses. Return the glasses to the freezer for 15–20 minutes before serving to maintain the slushy consistency. For an optional aromatic twist, drizzle ½ tsp orange flower water over each glass and gently stir.

Pro Tips & Variations

Citrus Substitutions

• Blood oranges: Reduce sugar to ¼ cup (naturally sweeter); garnish with mint.

• Tangerines: Omit sugar; use 1 cup tangerine juice for 4 servings.

• Oranges (grapefruit alternative): Replace with backyard oranges, adding 1 tsp minced ginger and 2 pinches ground cloves (per 6 oranges) for warmth and spice.

Acidity & Flavor Boost

For low-acid supermarket grapefruits (common issue), add 1 tbsp lime juice and 1 tsp grapefruit zest per 2 cups of juice to enhance brightness.

Texture Troubleshooting

• Icy/chippy granita: Avoid over-freezing (≤6 hours total). If the block is too hard, let it soften 5–10 minutes before breaking.

• Weak flavor: Increase sugar to ⅔ cup or add a splash of Campari (either before freezing or at the table).

Reader Feedback & Community Tips

Positive Reviews

• "Fresh tasting and simple—garnish with mint for a pop of color. Blood oranges work beautifully with a light dusting of sugar."

• "Oranges + ginger + cloves = rave reviews! Use 1 tsp minced ginger and 2 pinches cloves for a warm, layered twist."

Questions & Concerns

• Juice Quantity: 6 medium ruby red grapefruits yield ~3–4 cups of juice. For experimentation, scale down: 1 cup juice = 1–2 grapefruits.

• Granular vs. Chippy: Freeze in a shallow dish (½ inch depth) to encourage slow, even freezing. Avoid stirring after pouring (reduces ice crystal formation).

Author’s Note

For a true "grapefruit experience," consider a lighter sugar ratio (¼ cup) and ensure the base is strained for minimal pulp (adjust to taste). If texture remains icy, check freezing time and soften briefly before breaking.

Enjoy this bright, refreshing granita—perfect for hot days or as a sophisticated dessert!