Grapefruit Granita with Pear-and-Pom Relish

Grapefruit Granita with Pear-and-Pom Relish Recipe
Photo: Randy Mayor; Styling: Cindy Barr

 

No need to relegate icy treats to the summertime. Grapefruit Granita with Pear-and-Pom Relish will make a fantastic addition to your holiday get-togethers.

Yield:

Serves 8 (serving size: about 1 1/2 cups granita and about 1/3 cup relish)
Total time: 8 Hours, 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 8 Hours, 15 Minutes

Nutritional Information

Calories 136
Fat 0.2 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 34 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 62 mg
Calcium 26 mg

Ingredients

4 cups fresh grapefruit juice (about 6 grapefruit)
6 tablespoons sugar
1/4 teaspoon salt, divided
2 Bosc pears, peeled and diced
1/2 cup pomegranate arils
1 red grapefruit, sectioned and coarsely chopped
8 mint leaves, thinly sliced

Preparation

1. Combine juice, sugar, and 1/8 teaspoon salt in a bowl; stir until sugar dissolves. Pour juice mixture into an 11 x 7-inch glass or ceramic baking dish; cover and freeze overnight.

2. Let granita stand at room temperature 30 minutes; scrape with a fork.

3. Combine remaining 1/8 teaspoon salt, pear, and remaining ingredients in a medium bowl; let stand 10 minutes. Divide granita evenly among 8 bowls; top evenly with pear mixture.