Pink Grapefruit and Basil Granita with Biscotti

Pinkgrapefruit Pinkgrapefruit
6 people 180 minutes 5 minutes


  • 300 g Caster Sugar
  • 4 - Grapefruit Juice only
  • 2 tbsp SuperValu Fresh Basil Chopped
  • 1 - SuperValu Lemon Zest and Juice
  • 1 - SuperValu Vanilla Pod
  • 300 ml Water

To Serve

  • 1 - Biscotti


  1. Cut the vanilla pod in half lengthways and scrape the
    seeds into a small saucepan. Add the sugar and water and place over a high heat, stirring until the sugar dissolves. Bring to a boil without stirring for 1
    minute. Cool in the fridge until the syrup is completely cold.

  2. Stir together the syrup, grapefruit juice, lemon zest
    and juice and the chopped basil. Pour into a shallow glass or nonreactive tray and place in the freezer. Every 30 minutes, take the tray out of the freezer and stir the
    granita with a fork to break it up. Keep doing this until the granita is frozen throughout. This will take
    about 3 hours.

  3. To serve, scoop the granita into glasses. Decorate with a
    sprig of fresh basil and serve with biscotti biscuits.

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