On the left, Orange Dark Chocolate Granitas, and Rosemary Grapefruit Granitas on the right.
Do you ever find yourself slightly jealous when you see kids devouring rainbow-hued snow cones in the summer time? Well, kick that jealousy to the curb! With just a few ingredients, and a pinch of time, you can easily make granitas, the snow cone’s elder sibling. Alcoholic or non, present a tray of Orange Dark Chocolate or Rosemary Grapefruit Granitas and you’ll be the coolest kid on the block.
Grapefruit and Rosemary Granita
From In Sock Monkey Slippers
1 cup water
1/2 cup turbinado or cane sugar
1 rosemary sprig, about 7 inches
2 1/2 cups fresh squeezed grapefruit juice (about 4 grapefruits)
1/2 cup vodka, optional
1. In a saucepan over medium-high heat, bring water, sugar, and rosemary to a simmer. Once the sugar is dissolved, remove from heat and allow to cool. I let mine sit for a good hour or so to make sure the rosemary flavor really sank in.
2. While the simple syrup is cooling, halve the grapefruits, and spoon the centers into a bowl, leaving the halved skins of the fruit intact and off to the side. (I stored mine in the refrigerator.) Next, squeeze, mash, or blend the grapefruit juice however you’d like! I used a juicer, and then added about 20 percent of the pulp back to fresh juice.
3. Remove the rosemary sprig from the simple syrup and add the cooled syrup to the grapefruit juice. You can add the vodka as well. Stir to combine.
4. Pour the grapefruit /syrup mixture into a 9 x 13-inch glass or metal baking pan. Using a flat pan is important — I tried freezing the mixture in a bowl and it hardly froze an inch past the surface! Allow the granita mixture to freeze in the pan an hour without disturbing.
5. Once the juice begins to freeze, scrape the entire dish with a fork every 30 minutes until you reach a fine, slushy consistency similar to a snow cone. This process could take upwards of two hours, so make sure you have a nice chunk of time on your hands.
6. To serve, spoon slushy mixture into the fruit bowl halves, garnish with rosemary sprigs, and enjoy!
Variation for Orange Dark Chocolate Granitas:
1 bar Ghiradelli 60% cacao dark chocolate
Substitute grapefruit for oranges
When preparing the simple syrup, forgo the rosemary sprig. On the side, grate a bar of dark chocolate. I found that using a darker chocolate (60% cacao) offset the sweetness of the orange juice and simple syrup pairing. When combining the orange juice with the simple syrup, add the grated chocolate, setting some aside for garnish.
We know this will be at the top of your to-make list, but we’d also love to know — what other goodies do you plan on grillin’ and chillin’ for the summertime?