Recipe: Pink Grapefruit Granita with Lavender Shortbreads

Posted on Apr 20 2016 - 3:00pm by Samantha Clark
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Pink Grapefruit Granita with Lavender Shortbreads

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.

Ingredients:

100g caster sugar
150ml water
4 Pink Florida Grapefruit
Grated zest and juice
1 orange
8 Waitrose Seriously Delicate All Butter Lavender Shortbread hearts

Method:

  1. Place the sugar and water in a small pan and heat gently, stirring until the sugar dissolves. Set aside to cool.
  2. 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.
  3. Cut the remaining grapefruit into segments.
  4. 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. Waitrose logo

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