I can’t get enough of citrus. Grapefruit is a particular favourite as the large, juicy wedges provide a mouthful of sweet, sour, and always juicy flesh (Yes, this also reminds me of Golum). Despite this, I have struggled to find it making a regular appearance in recipes as the principal ingredient.
Common in ‘boring principal ingredient with grapefruit salad’ the fruit is often baked with sugar to bring out the flavours and eaten with a caramlised sauce. I read some interesting articles where it was paired with fish but it seems to me that things can be too complicated, and if something works well on its own, why don’t we let it?
Grapefruit is an excellent source of Vitamin A protecting us against lung and oral cavity cancers. It also contains large quantities of vitamin C that provides resistance against infection, increases the level of iron absorption in our intestine, and helps wounds to heal.
Whether you prefer white, pink or red grapefruit (although red and pink have better health benefits) they are all delicious.
For my grapefruit recipe this week I have chosen to make a grapefruit granita. Make this in summer, grapefruit is perfect for this refreshing beverage, I personally guarantee you will thank me for it.
GRAPEFRUIT AND ROSEMARY GRANITA
- 1 cup water
- 1/2 cup sugar
- 2 1/2 cups fresh squeezed grapefruit juice (about 4 grapefruits)
- 1 rosemary sprig, 7 inches
- 1/2 cup vodka, optional
In a saucepan over medium-high heat, bring water, sugar, and rosemary to a simmer. Once the sugar is dissolved remove from heat and allow to cool. This is a low sugar simple syrup. While the simple syrup is cooling, squeeze the grapefruit juice into a large bowl retaining some pulp.
Remove the rosemary sprig and add the cooled syrup to the grapefruit juice. Add the vodka. Stir to combine.
Pour the grapefruit/syrup mixture into a 9×13 glass or metal baking pan. Place in the freezer. Allow to freeze for an hour without disturbing.
Once the juice begins to freeze, scrape the entire dish with a fork every 30 minutes until you reach a fine slushy consistency, about 2 hours.
Serve and enjoy!