Grapefruit Star Anise Granita Food

GRAPEFRUIT GRANITA

Steps:

• Combine juice, water and sugar in bowl and whisk until the sugar has dissolved. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours.
• To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass bowls. Garnish with small sprigs of fresh mint.

GRAPEFRUIT STAR ANISE GRANITA

Steps:

• Bring water, sugar, and star anise to a boil, stirring until sugar is dissolved. Discard star anise and cool syrup. Stir syrup into juice.
• Freeze in a shallow metal pan, stirring occasionally (about every 40 minutes) with a fork, until liquid is frozen and granular, about 6 hours. Just before serving, scrape with a fork, breaking up lumps.

LEMON GRANITA

Steps:

• 1. In a medium bowl combine lemon juice, water, sugar, and liqueur and stir until sugar is dissolved.
• 2. Strain mixture into a baking dish large enough so that the liquid is no more than 1 inch deep.
• 3. Freeze mixture for 1 hour. Remove mixture and scrape with a fork to break it up a little. Put it back into the freezer for 3-4 hours, or until frozen solid continuing to scrape every hour or so.
• 4. When Granita is frozen, scoop into little dishes and serve immediately.

SPARKLING GRAPEFRUIT GRANITA

Steps:

• Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel.
• Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it's firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses.