- 1 cup fresh ruby red grapefruit juice
(about 2 grapefruits)
- 2 Tbs. sugar
- Pinch of salt
In a bowl, whisk together the grapefruit juice, sugar and salt until the sugar and salt are dissolved. Strain the mixture through a chinois or other fine-mesh sieve set over a small, shallow nonreactive dish. Place the dish on a level surface in the freezer and freeze, stirring occasionally with a fork, until coarse, frozen crystals form, 2 to 3 hours. Cover and keep frozen until ready to serve.
Scoop the granité into chilled small martini glasses or bowls and serve immediately. Makes about 1 pint.