Fresh Grapefruit Granita With Vanilla And Thyme
An icy treat made with sweet tart red grapefruit with a hint of vanilla and fresh 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.
Notes
Grapefruit granita with vanilla is best made and enjoyed the same day while the consistency of the ice is light and fluffy. If made in advance, just make sure to scrape again with a fork to the right consistency before serving. Left over granita can be kept in the freezer in a well covered container for up to a month.