Feeling the need for something refreshing, zesty and fruity for this scorching hot summer weather?! I know I certainly am.
If you haven’t got an ice cream churner, frozen treats can be a real faff to get spot on. Voila la granita. The perfect fuss free frozen treat. All you have to do is mix, freeze and scrape (with a fork) to get perfect fluffed up frozen deliciousness to fill your glass.
For this recipe, I added a little double cream into the mix of grapefruit juice and sugar. I find it makes for a nicer consistency and takes a little of the tartness out of the grapefruits, without the need for adding too much sweetness. The basil leaves I also just threw in whole. When you scrape up the granita, you get a nice dapple of green among the pink.
If you want to make this a little more grown up, feel free to use the same recipe frozen in ice cube trays and served on the rocks with a dash of gin.
Pink Grapefruit and Basil Granita
A refreshing and delicious treat to eat in the sun.
Makes 500ml – Serve 6
- 2 large pink grapefruits
- 200ml double cream
- 8 tablespoons sugar
- a large handful of basil leaves
Combine the pink grapefruit juice and pulp with the sugar and cream in bowl and whisk until the sugar has dissolved. Pour liquid into a 12 by 6-inch plastic / freezable tupperware and then swirl the basil leaves through the liquid. Freeze until hard, about 3 to 4 hours.
To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass bowls. Garnish with small sprigs of fresh basil