Cuban recipe
Pink Grapefruit Granita with Lime and Mint
Homemade pink grapefruit and lime granita with fresh mint. A light citrus frozen dessert made without a machine, perfect for hot weather.
- Preparation15 min
- Cooking3 min
- Total time4 h 18 min
- Servings4 glasses of granita
- DifficultyEasy
This pink grapefruit granita balances tartness, delicate bitterness and freshness, transforming fresh juice into a frozen dessert. It's a simple preparation inspired by the tropical fruit drinks of Cuban cuisine.
You don't need an ice cream maker or any special machine: the juice is frozen in a tray and scraped with a fork to create fine flakes. A touch of lime and mint makes it especially aromatic.
Ingredients
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Method
- Wash the grapefruits, limes and mint, and dry the fruit.
- Put the water and sugar in a small saucepan. Heat over low heat for about 3 minutes, stirring until dissolved; let cool completely.
- Squeeze the grapefruits and limes without pressing too hard on the peel. Remove the seeds and strain.
- Mix the grapefruit juice, lime juice and cooled syrup in a wide, freezer-safe container; stir in the 8 finely chopped mint leaves.
- Place in the freezer. After 45 minutes, scrape the frozen edges with a fork and stir the crystals toward the center.
- Repeat the scraping every 30–40 minutes for about 3–4 hours, until you have loose, icy flakes.
- Serve immediately in four chilled glasses, garnished with a sprig of mint and, if you like, a very thin slice of grapefruit.
