Pink Grapefruit and Basil Granita

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.IMG_5753

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, tess ward, granita, ice cram, summer, hot, treat, dessert, puddingPink Grapefruit and Basil Granita, tess ward, granita, ice cram, summer, hot, treat, dessert, pudding

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


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