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    Pink grapefruit granita with lavender shortbreads

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    Pink grapefruit granita with lavender shortbreads

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

    Serves: 4


    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.

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    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.


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