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Sparkling Grapefruit Granita
From the cookbook:
Cooking for Jeffrey
Parnassus Books is now the official distributor of my signed books! When you click to purchase, we will direct you to the Parnassus website where my memoir and cookbooks are available.
- 1 cup sugar
- 2 cups freshly squeezed pink grapefruit juice (3 to 4 large grapefruits)
- 2 cups dry rosé Champagne
- 1/8 teaspoon fleur de sel
Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 × 13 × 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel.
Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it’s firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses.
Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
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From the cookbook
Parnassus Books is now the official distributor of my signed books! When you click to purchase, we will direct you to the Parnassus website where my memoir and cookbooks are available.
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