1. In a small pot, dissolve the sugar in the water on medium-high heat to make a simple syrup. In the meantime, blend the grapefruit juice and chopped tarragon in a blender on high. Add the simple syrup. Blend for several minutes until the tarragon is fully incorporated and the mixture is emulsified. 00:16
2. Pour the mixture into a flat-bottomed pan. Place in the freezer. 01:26
3. After a few hours, or when the granita is frozen, remove the pan from the freezer. Place it on the counter, and scrape the granita with a sturdy fork. 01:49
4. Scoop the granita flakes into a glass. Serve by itself or with avocado, mascarpone cream, or another topping, as desired. 02:19
What You'll Need
- Small saucepan
- Flat-bottomed pan
- Serving glasses
- Granulated sugar (1/2 cup or 125 grams)
- Water (1/2 cup / 125 grams)
- Pink grapefruit juice, freshly squeezed (2 1/2 cups / 630 grams)
- Tarragon leaves, blanched and chopped (1 teaspoon)
Granita is a semi-frozen dessert of Italian origin that has a fluffier ice texture than other desserts. It can be made with a variety of fruit
purées, citrus juices, coffee, or herbs. Not super sweet, and often made without dairy, granitas are often used as palate cleansers or very light desserts. Also, in contrast to ice cream, it requires no special equipment to make.
To blanch tarragon, add the leaves to boiling water for approximately 30 seconds. Remove and plunge the leaves immediately into ice water to stop the cooking process.