4 hr 25 min
25 min
4 to 6 servings


Simple Syrup:


Stir the grapefruit juice, liqueur and simple syrup together in a large bowl. Transfer to a 9-by-13-inch baking dish and freeze. Scrape the mixture with a fork every hour or so until it is icy and spoonable, about 4 hours total. (Note: After the first scraping or two, you can freeze the granita overnight; just scrape again before serving.)

Spoon the granita into serving bowls. Top with a scoop of vanilla gelato and some more granita. Serve immediately. 

Simple Syrup:

Combine the sugar and 1 cup water in a small saucepan and bring to a boil over medium heat. Boil until the sugar is dissolved. Let cool, then transfer to a container. Cover and refrigerate for up to 1 month. 


Broiled Grapefruit

Recipe courtesy of Sara Moulton

Grapefruit Sparkle

Recipe courtesy of Bobby Flay

Grapefruit Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Grapefruit Granita

Recipe courtesy of Dave Lieberman

Grapefruit Cake

Grapefruit Sparklers

Recipe courtesy of Food Network Kitchen

Grapefruit Margarita

Recipe courtesy of Geoffrey Zakarian

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