Mother Earth Living

Make Herb-Infused Granitas: Grapefruit and Mint Granita

By Sally King
June/July 1999
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Tarragon and blood oranges, lemon verbena and peaches, and mint and grapefruit combine in these dare-to-be-different granitas.


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Try these easy and delicious fresh mint-infused recipes for chutney, cucumber salad and fruit dip.

Fresh mint combines beautifully with grapefruit for a cool after-dinner sweet. Makes 3 1/2 cups.

• 1 cup water
• 1/2 cup sugar
• 1/4 cup tightly packed fresh mint leaves
• 3 cups freshly squeezed grapefruit juice
• Mint sprigs for garnish

1. Heat water and sugar over medium heat until the sugar dissolves. Remove pan from heat, stir in half the mint leaves, cover, and steep for 20 minutes or until desired mint flavor is reached.

2. Finely chop the remaining mint leaves and combine them with grapefruit juice in a bowl. Strain the mint syrup into the juice. Freeze mixture in ice cube trays until solid. Pulse 6 frozen granita cubes in a blender or food processor until mixture forms coarse crystals. Continue adding granita cubes until all the cubes are processed. Serve immediately, garnished with mint sprigs.

—Carole Peck, chef/owner, Good News Cafe, Woodbury, Connecticut


Sally King is a contributing editor for Bon Appétit and lives in Virginia, where granitas are most welcome in summer. The granita recipes she presents here can often be found on the menus of her favorite restaurants.

Click here for the main article,  Make Herb-Infused Granitas .








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