Fresh Grapefruit Granita With Vanilla And Thyme
Enjoy a delicious twist on traditional granita with this grapefruit granita with vanilla and thyme. The sweet tartness of grapefruit is balanced with a hint of vanilla and subtle herbs for a sublime flavour. And fresh red grapefruit juice gives this icy treat a wonderful pink colour that’s sure to delight.
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What is granita?
Granita is a semi-frozen ice dessert. Unlike sorbet, gelato or ice-cream, it’s essentially just soft flavoured flakes of ice. Granita is a usually made with sugar syrup, sometimes flavoured, with juice or flesh of different citrus or other fruits. Simple lemon granita is popular in Italy, especially along the Amalfi Coast.
Enjoy granita as a cold treat or dessert, or as a refreshing palette cleanser between courses.
No need for special equipment
To make this simple fresh grapefruit granita with vanilla and thyme you don’t even need a food processor. Just a saucepan to make the syrup, a citrus juicer for the grapefruit, a sieve and a metal baking pan for freezing.
A metal pan is best as it helps the ingredients freeze quickly and evenly. The fluffy ice texture is created by regularly raking the mixture with a fork as it freezes to stop large ice crystals forming.
Grapefruit granita ingredients
For this grapefruit granita with vanilla and thyme, you’ll only need a handful of ingredients:
- 2/3 cup superfine white sugar (caster sugar)
- 1 cup water
- 3 or 4 sprigs of fresh thyme
- 1/4 teaspoon salt
- 2 cups fresh grapefruit juice (from 3 to 4 pink or red grapefruit, such as ruby red)
- 1/4 teaspoon vanilla
- Additional thyme sprigs for garnish
Note: This granita recipe uses a little more sugar than some others to offset the tart flavour of the grapefruit. The touch of salt and vanilla also add a delicious balance to the tartness.
Which grapefruit should you use?
We’ve chosen ruby red grapefruit for this granita recipe. The vibrant pink coloured grapefruit juice gives the granita a beautiful soft pink colour. Ruby red grapefruit is also reasonably easy to find in season if you don’t have your own tree.
Other pink or red grapefruit varieties that would suit include star ruby, flame or Rio red.
If you only have yellow or white grapefruit, these will also give this granita a delicious flavour. However your granita will be a different colour.
Method
For the sugar syrup: Heat sugar and water in a saucepan over medium heat until the mixture starts to simmer gently. Reduce heat and simmer, stirring regularly until the sugar dissolves. Remove from the heat and add the salt and thyme sprigs to the saucepan. Set aside to cool completely for at least 15 to 20 minutes.
Once the syrup has cooled, add the grapefruit juice and vanilla to the saucepan and stir to combine.
Using a sieve to remove the thyme and any grapefruit pulp, pour the mixture into square baking tin (about 9 x 9 inches or 23 x 23cm) and spread evenly. Place in the freezer for about 1 hour.
After an hour, remove the dish from the freezer and scrape the granita mixture with a fork to create ice flakes before returning to the freezer. Repeat this process every 45 minutes for about 3 hours.
Use a fork to scrape the granita immediately before serving. Serve in small chilled dishes and garnish with additional thyme.
Serves 6.
Making ahead and storage
Grapefruit granita with vanilla is best made and enjoyed the same day while the consistency of the ice is light and fluffy. If you do want to make it a few days in advance, just make sure to scrape again with a fork to the right consistency before serving. (Your granita may be a lighter colour and a little more icy if it has been allowed to freeze for more than 24 hours.)
Left over granita can be kept in the freezer in a well covered container for up to a month.
More citrus inspired recipes
For more refreshing citrus granita recipes, you’ll love our honeydew melon and yuzu granita and strawberry and lime granita sweetened with maple syrup. Or for more citrus dessert ideas, try our citrus fruit salad with vanilla cardamom syrup and more in our collection of citrus fruit salad ideas.
If you love pink and red grapefruit, make sure to try our baked grapefruit with brown sugar or our prawn and red grapefruit salad recipe. And there are lots more tasty citrus recipes to try on our recipes page.
And don’t forget to subscribe for more citrus inspiration for your kitchen, garden and home.
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Fresh Grapefruit Granita With Vanilla And Thyme
Equipment
- 1 medium saucepan
- 1 chopping board and sharp knife
- 1 citrus juicer
- 1 sieve
- 1 square metal baking dish (8 x 8 inch/23 x 23 cm)
- 1 fork
- measuring cups and spoons
Ingredients
- 2/3 cup superfine white sugar (caster sugar)
- 1 cup water
- 3 or 4 sprigs fresh thyme
- 1/4 teaspoon salt
- 2 cups fresh grapefruit juice (from 3 to 4 pink or red grapefruit, such as ruby red)
- 1/4 teaspoon vanilla
- Additional thyme sprigs to garnish
Instructions
- For the sugar syrup: Heat sugar and water in a saucepan over medium heat until the mixture starts to simmer gently. Reduce heat and simmer, stirring regularly until the sugar dissolves. Remove from the heat and add the salt and thyme sprigs to the saucepan. Set aside to cool completely for at least 15 to 20 minutes.
- Once the syrup has cooled, add the grapefruit juice and vanilla to the saucepan and stir to combine.
- Using a sieve to remove the thyme and any grapefruit pulp, pour the mixture into square baking tin (about 9 x 9 inches or 23 x 23cm) and spread evenly. Place in the freezer for about 1 hour.
- After an hour, remove the dish from the freezer and scrape the granita mixture with a fork to create ice flakes before returning to the freezer. Repeat this process every 45 minutes for about 3 hours.
- Use a fork to scrape the granita immediately before serving. Serve in small chilled dishes and garnish with additional thyme.
