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Pink grapefruit granita with lavender shortbreads
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100g caster sugar
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.
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.
Typical values per serving:
0.8g fibre, 2g protein
This recipe was first published in January 2014.