COOK ITALIA !
Light & Bright
If you like a lighter finish to your festive feasting, tempt your palate with one of these delicious desserts by Kathy Kordalis
Pink grapefruit granita with caramelised citrus
Granita
al
pompelmo
rosa
con
agrumi
caramellati
► SERVES 4-6 ► PREPARATION 15 minutes ► CHILLING several hours
Perfect as a palate cleanser or at the end of an indulgent dinner, this granita is refreshing and zingy. For added richness, serve with chilled custard drizzled over the caramelized citrus, or add a few shots of gin!
• 800ml pink grapefruit juice
• 200ml elderflower liqueur
• freshly squeezed juice of 1 lemon, strained
• 6 tbsp caster sugar or to taste
• gin, to serve (optional)
• chilled custard, to serve (optional)
FOR THE CARAMELISED CITRUS
• 1 pink grapefruit
• 1 orange
• 1 clementine (Each of the above peeled and sliced into rounds)
• 40g brown sugar
1
Stir the grapefruit juice, elderflower liqueur, lemon juice and sugar together in a large measuring jug or bowl until the sugar has totally dissolved, then strain the mixture into a freezer-proof container. Put on the lid and place in the freezer for 2 hours.
2
Scrape the mixture with a fork to mix it up a little, then freeze it again. Repeat the scraping 2-3 times, every 1-2 hours, until the granita has a light, snow-like consistency.