We love granita, no matter the season. It’s a light dessert that keeps well and uses lots of juice, perfect for those times an 18-pound bag of grapefruit is on sale at Whole Foods.
- 4 large ruby red grapefruit
- one lime, juice and zest
- 1/2 tsp orange flower water
- 1/4 cup simple syrup
Juice fruit and strain into a large bowl. Stir in simple syrup, orange flower water and zest. Pour into a glass container (about the size of a brownie pan), cover and freeze. To serve, scrape into bowls. Garnish with fresh mint.
Note: To make a simple syrup, heat equal parts sugar and water over medium heat until dissolved. Remove from heat, cool and store in the refrigerator.