Make Herb-Infused Granitas: Grapefruit-Rosemary Granita

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Tarragon and blood oranges, lemon verbena and peaches, and mint and grapefruit combine in these dare-to-be-different granitas.

<p>Tart grapefruit and pungent rosemary make a refreshing, if unexpected, ­combination. <em>Makes 3 cups.</em>
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<p>• 1 cup water<br />
• 1/2 cup sugar<br />
• 2 cups freshly squeezed pink grapefruit juice<br />
• 2 4-inch sprigs fresh rosemary<br />
• 2/3 cup orange muscat wine such as Quady Essencia or other white dessert wine (optional)<br />
• Rosemary sprigs for garnish</p>
<p>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.</p>
<p>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.</p>
<p>–George Mahaffey, chef, Mary Elaine’s at The Phoenician, Phoenix, Arizona</p>
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<em>Sally King is a contributing editor for</em> Bon Appétit <em>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.</em>
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