grapefruit and rosemary granita serves 4
- 1 cup water
- 1/2 cup sugar
- 1 rosemary sprig, 7 inches
- 2 1/2 cups fresh squeezed grapefruit juice (about 4 grapefruits)
- 1/2 cup vodka, optional
- In a saucepan over medium-high heat, bring water, sugar, and rosemary to a simmer. Once the sugar is dissolved remove from heat and allow to cool. This is a low sugar simple syrup.
- While the simple syrup is cooling, squeeze the grapefruit juice into a large bowl retaining some pulp.
- Remove the rosemary sprig and add the cooled syrup to the grapefruit juice. Add the vodka, optional. Stir to combine.
- Pour the grapefruit/syrup mixture into a 9×13 glass or metal baking pan. Place in the freezer. Allow to freeze for an hour without disturbing.
- Once the juice begins to freeze, scrape the entire dish with a fork every 30 minutes until you reach a fine slushyconsistency, about 2 hours. Serve.
