Pink Grapefruit and Honey Granita
Ingredients
- 1/2 cup honey
- 1 cup warm water
- 3 pink grapefruits, juiced, pulp included but seeds removed (about 2 to 21/2 cups)
Directions
- Dissolve the honey in warm water and add the grapefruit juice and pulp. Then follow directions for freezing below.
Pineapple Ginger Granita
Ingredients
- 1/2 cup honey
- 1 cup warm water
- 1 ripe pineapple, peeled, cored and cut into small pieces
- 2 tbs. minced fresh gingerroot
Directions
- Dissolve the honey in warm water and blend with pineapple in a blender until smooth.
- Add the minced ginger and blend about 30 seconds more. Then follow directions for freezing below.
Cranberry Orange Granita
Ingredients
- 2 cups freshly squeezed orange juice, divided
- 1/2 cup turbinado sugar (other sweeteners, such as honey, can also be used)
- Zest of one orange
- 8 ounces frozen cranberries
Directions
- Warm 1 cup of the orange juice and dissolve the sugar in it.
- Blend the reserved orange juice, zest and cranberries in a blender until smooth. Mix with the sweetened orange juice. Then follow directions for freezing below.
Freezing directions
- Pour the mixture into a 2-quart casserole or 9-by-13-inch pan and place in the freezer. Stir every hour or so until mixture is uniformly frozen, about five hours. Transfer the slushy granita to an airtight storage container and keep in the freezer until ready to serve.
Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson
