Beryl Tate E-mail: beryl@tatewise.co.uk
RUBY RED GRAPEFRUIT GRANITA

INGREDIENTS to serve 6 people :-

Syrup

110 g (4 oz) granulated sugar

275 ml (10 fl oz) water

1 teaspoon juniper berries - crushed

Flavouring

570 ml (1 pint) ruby red grapefruit juice

50 ml (2 fl oz) gin

METHOD :-

Syrup

Stir the syrup ingredients to the boil in a saucepan, and simmer for about 5 minutes.

Leave to infuse off the heat for 1 hour.

When completely cold, strain off the juniper berries, and discard the berries.

Flavouring

Add the flavouring ingredients to the cold juniper syrup and stir well.

Place the liquid in a shallow container in the freezer.

Remove every hour and break up with a fork until flaky ice crystals form.

This may take up to half a day to complete.

Eventually the ice crystals will form and appear loose, and free flowing like snowflakes.

Store the granita in a lidded plastic container in the freezer.

This granita will not stick together like a sorbet, but remains loose and flaky.