Sweet
Lemon and Grapefruit Granita
A sharp, icy forkful of summer. No ice-cream machine needed — just citrus, sugar, water, and a little patience while the freezer does the work.
Scrape with a fork every 30 minutes for the first few hours to get those light, flaky crystals. If it freezes too hard, let it sit at room temperature for five minutes before serving.
Method
- 01
Make a simple syrup: combine the sugar, water and salt in a small saucepan over medium heat. Stir until the sugar has completely dissolved, then remove from the heat and cool to room temperature.
- 02
Stir the lemon juice and grapefruit juice into the cooled syrup. Taste — grapefruit varies wildly in sweetness, so add a little extra sugar if your batch is particularly tart.
- 03
Pour the mixture into a wide, shallow metal or glass dish. The shallower the layer, the faster it freezes and the easier it is to scrape.
- 04
Freeze for 30 minutes, then rake the surface with a fork to break up any ice crystals. Repeat every 30 minutes for the next 2–3 hours, until you have a pile of fluffy coral-coloured granita.
- 05
To serve, spoon into chilled glasses or shallow bowls, top with a small mint sprig and a twist of grapefruit peel. Eat immediately — granita waits for no one.
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