Pink grapefruit granita with lavender shortbreads


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


1. Place the sugar and water in a small pan and heat gently, stiring 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.

Cook’s tip

For a delicious twist, add a few juniper berries - the main botanical used to flavour gin - to the sugar in step 1. Remember to discard the berries before adding to the grapefruit juice.

  • Preparation time: 15 mins plus cooling & overnight freezing
  • Total time: 15 mins plus cooling & overnight freezing

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,132kJ/268kcals
Fat 5g fat
Saturated Fat 3.1g
Carbohydrate 53.7g
Sugars 49.5g
Salt 0.2g

0.8g fibre, 2g protein

Click here for more information about health and nutrition

4 stars

Average user rating Based on 22 ratings

This recipe was first published in Thu Jan 30 11:55:00 GMT 2014.