Granita: Grapefruit Star Anise Granita
Source of Recipe
Gourmet Magazine, February 2002
List of Ingredients
1/3 cup water
1/2 cup sugar
2 whole star anise
2 1/2 cups fresh red or pink grapefruit juice
Recipe
In a medium saucepan over medium-high heat, bring water, sugar, and star anise to boil until sugar is dissolved. Discard star anise and cool syrup. Stir syrup into grapefruit juice.
Pour mixture into a 13x9-inch baking dish. Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan. Whisk to distribute frozen portions evenly. Cover and freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Cover and return to freezer and freeze about 3 hours or until frozen solid. Remove from freezer.
Using a fork, scrape granita down length of pan, forming icy flakes. Return to freezer for at least 1 hour. Can be made 1 day ahead. When served, the granita should look like a fluffy pile of dry pink crystals.
To serve, scoop flaked granita into tall goblets or parfait glasses. Serve immediately with iced tea spoons.
Makes 6 servings
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