Make Herb-Infused Granitas: Grapefruit-Rosemary Granita


| 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.

Tart grapefruit and pungent rosemary make a refreshing, if unexpected, ­combination. Makes 3 cups.

• 1 cup water
• 1/2 cup sugar
• 2 cups freshly squeezed pink grapefruit juice
• 2 4-inch sprigs fresh rosemary
• 2/3 cup orange muscat wine such as Quady Essencia or other white dessert wine (optional)
• Rosemary sprigs for garnish

1. In a medium saucepan, heat water and sugar over medium heat until sugar ­dissolves. Add grapefruit juice and rosemary sprigs and bring to a simmer. Remove pan from the heat, cover, and steep for 10 to 30 minutes, or until mixture has reached desired rosemary ­flavor. Remove rosemary sprigs and let mixture cool completely.

2. Stir in wine, then freeze in ice cube trays until solid. When ready to serve, pulse 6 frozen granita cubes in a blen­der or food processor until mixture forms coarse crystals. Continue adding granita cubes until all the cubes have been processed. Serve immediately, garnished with fresh rosemary sprigs.

—George Mahaffey, chef, Mary Elaine’s at The Phoenician, Phoenix, Arizona





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