It’s nice to see that spring has decided it might consider showing its face around here (you all know how tired of winter I am!). All of my weather sources are predicting sun and warmer temperatures for this week and part of the next coming week, so I have decided to celebrate the sun with a nice frozen confection. I’d mentioned a couple posts back that my friend Catherine of Munchie Musings has been giving me as many grapefruits from her crazy tree as my tiny kitchen can handle, so I’ve had all the fresh juice I could possibly want (handy when I’m constantly afflicted with these bronchial infections!). As I was freezing said juice in some ice trays for later use, it occurred to me that I could probably make better use of it by making a nice granita instead, something I hadn’t done since…. well, since my last granita back in late March of last year (yikes!).
As I’ve said in the past, I love granitas because they’re fairly easy to make and look like you spent a lot more time & effort than you actually did. And depending on how much sugar you use, it’s not too heavy on the guilt factor either. Using grapefruit to make a granita can be a bit tricky when it comes to how much sugar to add because of how much the sweetness varies from fruit to fruit. Personally I prefer that this sort of thing err on the tart side of things so that it’s more refreshing, but use your judgment when it comes to how much extra sugar to add to your own batch. To make this a bit more interesting, I threw in some freshly grated ginger. Because of the crazy double hit I took from the sinus infection + bronchitis I’ve had the past couple of weeks, I’ve made it a point to keep plenty of fresh ginger on hand so I could make some tea out of it. Although it didn’t have the amazing cleansing effects everyone was telling me it would have, it was still a nice spicy treat to add to all the hot beverages I was drowning in and has come in quite handy for new recipe ventures such as this one. If you’re not a fan of ginger feel free to omit it, but if I highly recommend using it if you’re feeling a bit adventurous.
One last note on this one: though you can certainly make this with bottled grapefruit juice if that’s all you have access to, check with your friends & neighbors first to see if they might have a tree. There’s always someone out there who has an unloved tree that gives far too much fruit for that particular family to handle. And this doesn’t just go for grapefruits! Plums, peaches, cherries, etc., grow in a lot of folks’ yards, so you’ll be doing both parties a favor by absolving them of a lot of that excess fruit. It’s another good way to go about getting fresh produce for the least possible cost. Now, go raid someone’s tree! This dessert is worth it.
Ginger-Grapefruit Granita (makes 4-6 servings; total cost per serving: ~$0.89)
1 T freshly grated ginger
½ c granulated sugar (use more or less depending on the natural sweetness of the grapefruit juice)
In a large bowl combine the grapefruit juice, grated ginger and sugar and mix together well until the sugar is completely dissolved. Place the mixture into a 9” x 9” metal pan and freeze for about 30 minutes. Using a fork, scrape the frozen edges toward the center and allow to freeze for another 30 minutes. Repeat this process until the dessert is completely frozen. Garnish with mint or extra grapefruit sections, and enjoy!