8 servings

Hands on: 25 minutes

MOST POPULAR STORIES McNair death ruled a homicide; possible lover's quarrel Rain to start off week for metro Atlanta Lake Lanier swimmer in critical condition UGA pays two frats $2.4 million to move Walt Disney World monorail crash kills employee
EMAIL THIS PRINT THIS MOST POPULAR
Related: • More on food and drink • Search ajc.com's recipes

Total time: 5 to 6 hours, including chilling time

A granita is a type of flavored shaved ice. It is light and very refreshing, especially with the citrusy zing of grapefruit. To get the right consistency, you need to occasionally scrape the mixture as it's freezing, to "slush" it up. Zest the grapefruit before squeezing for juice, and squeeze after the sugar syrup has chilled. Use ruby red grapefruits for a pretty pink hue. If your granita solidifies too much, just before serving pulse in a food processor.

2/3 cup granulated sugar

3 cups fresh grapefruit juice (about 4 to 5 grapefruits)

1 tablespoon grapefruit zest

In a saucepan, combine sugar and 1 cup water. Bring to a boil, stirring to dissolve the sugar. Lower heat and simmer for 3 to 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool. Transfer to a container, cover and refrigerate until cold.

In a bowl, combine the chilled syrup, grapefruit juice and zest and mix well. Pour into a shallow baking pan so the mixture is no deeper than 1 inch. Freeze for 2 to 3 hours, or until the edges and bottom ice. Using a fork, scrape the crystals from the edges and bottom and stir to distribute evenly. Return to freezer and repeat every hour or until the mixture is light-textured and icy.

Per serving: 101 calories (percent of calories from fat, 1), trace protein, 25 grams carbohydrates, no fiber, trace fat (no saturated fat), no cholesterol, 1 milligram sodium.