Rio Red Grapefruit Granite
- 3 Texas Rio Red Grapefruit, juiced
- 1/2 cup sugar
- Mint leaves for garnish
Combine grapefruit juice and sugar and bring to a boil, stirring until the sugar dissolves. Let it cool down and pour it into a flat pan with high sides. Place in freezer. Once ice crystals start to form, take a fork and stir vigorously, breaking the crystals up, and return to the fridge. Do this every half hour for about four hours.
Once the granite is totally frozen, fluff it with a fork and give it another half hour in the freezer to solidify. Serve with a mint leave garnish. Makes 4 1/2 cup servings.
Rio Red Grapefruit Sorbet
- 1 1/2 cups sugar
- 1 3/4 cups water
- 1 tbs grated grapefruit zest
- 1 1/4 cups freshly squeezed rio red grapefruit juice
- 1/4 cup lemon juice
- 1 egg white
Combine sugar, grapefruit zest and water in a medium sauce pan and bring to a boil. Remove from the heat when the sugar has dissolved. Add the rio red grapefruit juice and lemon juice.
Transfer sorbet mix to a storage container and refrigerate for six hours. Add lightly beaten egg white to mixture and combine thoroughly.
Freeze sorbet mixture in an ice cream maker according to manufacturer's instructions. Place sorbet in a sealable container and place in the freezer for 2 hours before serving. Makes 6 servings.