Michael Ruhlman

Grapefruit Granita

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

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Ruhlman's Twenty

By Michael Ruhlman

Published 2011

  • About

Just because this recipe is so easy doesn’t mean it isn’t special. A version of grapefruit granita concluded one of the most expensive meals I’ve ever eaten, at a four-star Manhattan restaurant, and it was perfect. The granita makes a refreshing end to a meal and is especially appreciated in hot weather.

Ingredients

  • 2 cups/480 milliliters freshly squeezed grapefruit juice
  • 2 tablespoons sugar

Method

In a nonreactive, freezer-proof bowl, combine the juice, sugar, and wine (if using). Stir to dissolve the sugar. Put the bowl in the freezer and let the grapefruit juice mixture chill for 30 minutes. Remove the bowl from the freezer and stir the mixture to break up the ice crystals. Return to the freezer and chill for 30 minutes. Again remove the bowl and stir to break up the ice crystals. Repe