Last week, I decided to open up a cookbook I got for Christmas a few years ago and try a whole pre-laid out menu. Williams Sonoma Simple Classics Cookbook. It’s a great book and has a lot of quick, easy main courses along with side dishes. The ‘meal’ I tried to create went relatively well! I usually have no idea what to pair with what so it was nice to have a menu (with recipes) already set up! It consisted of asparagus with capers and pine nuts, sauteed chicken with Parmesan cheese, roasted red pepper with oregano and finally, this delicious grapefruit granita for dessert. Geoff always helps me time dishes etc. because more often then not, I forget that it takes more than half an hour to cook potatoes or something silly like that. If he wasn’t around to help with each dish, who knows if it would have turned out! Unfortunately I didn’t snap a picture of the meal but I saved some of the best part (dessert) for a photo shoot later on.
Now this is a really easy dessert and very refreshing which makes it perfect for hot summer afternoons. It takes a few hours to freeze though so I would suggest preparing the dish in the morning/early afternoon so it has time to reach the proper consistency. A granita is supposed to be like a slushie I think, a little chunky with a some liquid floating around. With all of the grapefruit flavour in this one, it makes for a perfect chilled dessert. And hey, if you have company over, don’t just go buy some ice cream and angle food cake. Whip up some of these! You can do them plenty in advance it’s easy, quick to prepare and looks pretty flashy. Here’s what you do:
1/2 c water
1 c sugar
2 fresh mint sprigs
orange zest for garnish (optional)
1. Juice all 6 grapefruits and strain through a sieve into a bowl. Place the bowl in the fridge to chill.
2. Over medium heat, combine the sugar and water in a saucepan and bring to a boil. Then add the 2 mint sprigs and boil for 1 minute. Set aside until cool, then remove the mint.
3. Stir the syrup into the grapefruit juice until completely blended and put it in the freezer.
4. Stir the granita every half hour or so to ensure ice crystals don’t get too big
5. Serve right away and garnish with little mint tops if you’re feeling fancy (most of the time I forget the garnish)