Ruby grapefruit and juniper granite

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Ruby grapefruit and juniper granite

 

Serves 4-6

 

Preparation time 1-2 hours

Cooking time 10 to 30 mins

Ingredients

350ml/12fl oz water

200g/7oz caster sugar

6 juniper berries, lightly crushed

2 ruby grapefruit, segmented and de-seeded

250ml/9fl oz fresh ruby grapefruit juice

1½ tbsp gin

 

Method

1. Place 150ml/5fl oz of the water, 55g/2oz of sugar and the juniper berries in

a pan and bring to the boil. Then remove from the heat and leave to infuse for

30 minutes.

2. In another small pan, bring the remaining water and sugar to the boil, and

remove from the heat in order to cool and form a syrup.

3. Place the segments in the sugar syrup, and chill in the fridge.

4. Strain the sugar, water and juniper berries through a fine sieve into the

grapefruit juice, then add the gin.

5. Pour this into a wide and shallow metal container and place in the freezer

for about 1 hour, or until the granita starts to freeze and form crystals.

Scrape the sides and mix gently to combine more frozen parts with the less

frozen.

6. To serve: place a few of the grapefruit segments in each glass. Scoop a

spoonful or two of the granita into the glasses and top with a few more

segments. Pour a tablespoon of the sugar syrup used to marinate the grapefruit

over the fruit and granita and serve at once in pre-chilled glasses.

 

 

 

 

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