Watch icn

Grapefruit Granita 02:44

Miro Uskokovic

A refreshing pre-dessert that helps to cleanse the palate while still providing great flavor.

Grapefruit Granita 02:44

Miro Uskokovic

A refreshing pre-dessert that helps to cleanse the palate while still providing great flavor.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 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. 2. Pour the mixture into a flat-bottomed pan. Place in the freezer. 01:26

  3. 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. 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

Equipment

- Small saucepan
- Blender
- Flat-bottomed pan
- Fork
- Serving glasses

Ingredients

- 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)

Chef Notes

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.

Comments

Sign up to leave a comment

Taught by

Miro pic

Chef Miro Uskokovic

New York City

Miro (short for Miroslav) Uskokovic is exactly where he should be, as Pastry Chef of the world-renowned Gramercy Tavern in ... read more