Grapefruit Granita with Pear-and-Pom Relish

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)
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 8 Hours, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 136
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 34g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 62mg
  • Calcium: 26mg


  • 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


  1. 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. 2. Let granita stand at room temperature 30 minutes; scrape with a fork.
  3. 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.
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