Ruby grapefruit and spearmint granita
Grapefruit sorbet is terrifically versatile and vibrant, and can be paired with spearmint for a refreshing twist
SERVES
6
PEOPLE
PREP TIME
60
MINUTES
Ingredients
1 litre ruby grapefruit juice (10 grapefruit approx)
225g caster sugar
1 egg white
4 tbsp freshly chopped spearmint
1 pomegranate
fresh spearmint leaves
8 chilled white side plates
Method
Put the freshly squeezed grapefruit into a bowl, add the sugar and the chopped mint and dissolve by stirring it into the juice. Taste. The juice should taste rather too sweet to drink, it will lose some of its sweetness in the freezing. Three methods can be used to create this dish.
Method 1: Pour into the drum of an ice-cream maker or sorbetiere and freeze for 20-25 minutes. Scoop out and serve immediately or store in a covered bowl in the freezer until needed.
Method 2: Pour the juice into a stainless steel or plastic container and put into the freezer. After about 4-5 hours when the sorbet is semi-frozen, remove and whisk until granular. Return to freezer. Repeat several times. Keep covered in the freezer until needed.
Method 3: If you have a food processor, simply freeze the sorbet completely in a covered stainless steel or plastic bowl, then break into large pieces and whizz up in the food processor for a few seconds. Add one slightly beaten egg white, whizz again for another few seconds, then return to the bowl. Freeze again until needed.
Meanwhile, remove the seeds from the pomegranate and keep chilled in the fridge.
Chill the plates in a refrigerator or freezer. Put 1 or 2 scoops of sorbet on each chilled plate, sprinkle with a few pomegranate seeds. Decorate with fresh mint leaves and serve immediately.
