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Grapefruit Granité

Grapefruit Granité
The granité is a signature dish at La Folie restaurant in San Francisco. Served after the main course, this digestive cleanses the palate and prepares diners for the wonderful dessert to follow. Other granité flavors might include mint and lime, lemon, melon or Granny Smith apple. You can make the granité up to 3 days in advance. If desired, garnish each serving with a fresh raspberry and a mint sprig.

Ingredients:

  • 1 cup fresh ruby red grapefruit juice
      (about 2 grapefruits)
  • 2 Tbs. sugar
  • Pinch of salt

Directions:

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.

Roland Passot, Chef, La Folie, San Francisco