This week’s recipe is most refreshing and light dessert treat. The key ingredient is grapefruit and you won’t need much else! We think you’ll be pleasantly surprised.
100g caster sugar
4 Pink Florida Grapefruit
Grated zest and juice
8 Waitrose Seriously Delicate All Butter Lavender Shortbread hearts
- Place the sugar and water in a small pan and heat gently, stirring until the sugar dissolves. Set aside to cool.
- Meanwhile, squeeze the juice from 3 of the grapefruit and add to the orange zest and juice – you should have about 600ml in total. Add the juice to the cooled sugar syrup and pour into a rigid container. Freeze for 3–4 hours or overnight, stirring with a fork once or twice until firm.
- Cut the remaining grapefruit into segments.
- Scrape the surface of the granita with a fork to break up the crystals then divide between 4 small bowls or glasses. Top each serving with 1 or 2 segments of pink grapefruit and serve with the shortbread hearts on the side.
Nutrition 1132kJ/268kcals/5g fat/3.1g saturated fat/53.7g carbohydrate/49.5g sugars/0.8g fibre/2g protein/0.2g sa
looking for more ideas, check out the Waitrose recipe site.