Poached Grapefruit With Grapefruit Granitadesserts 3 cup pink grapefruit juice -- 1 fresh 1 cup sugar 3 whole pink grapefruit -- 1 peel,pith remove,sec 2 tablespoon campari liqueur 1/4 cup mint leaves -- chopped In a small stockpot, bring juice, sugar and 3 cups water to a boil. stir and remove from heat. Add grapefruit and let stand for 5 minutes. Using a slotted spoon, remove grapefruit; cover and refrigerate. Add Campari liqueur to liquid and pour into a metal bowl. Set over a bowl of ice water to cool. Transfer liquid to a 9x13 glass baking dish, cover with plastic. Freeze until mixture begins to set, about 30 minutes. Scrape icy particles from the sides, stir with a fork and return to freezer. Repeat scraping and stirring every 30 minutes until mixture is frozen with a grainy texture, 2 to 2 1/2 hours. Serve granita with grapefruit and mint. Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve |
