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Poached Grapefruit with Grapefruit Granita

Grapefruit sections and fresh mint top Italian ice, or granita.

  • Servings: 6

Source: Martha Stewart Living, May 1996


  • 3 cups fresh pink-grapefruit juice
  • 1 cup sugar
  • 3 pink grapefruits, peel and pith removed, cut in sections
  • 2 tablespoons Campari liqueur
  • 1/4 cup fresh mint leaves, chopped


  1. In a small stockpot, bring juice, sugar, and 3 cups water to a boil; stir, and remove from heat. Add grapefruit; let stand 5 minutes. Using a slotted spoon, remove grapefruit; cover, and refrigerate. Add Campari to liquid, and pour into a metal bowl. Set over a bowl of ice water to cool.

  2. Transfer liquid to a 9-by-13-inch glass baking dish; cover with plastic. Freeze until mixture begins to set, about 30 minutes. Scrape icy particles from sides, stir with a fork, and return to freezer. Repeat scraping and stirring every 30 minutes until mixture is frozen with a grainy texture, 2 to 2 1/2 hours.

  3. Serve granita with grapefruit and mint.

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