Did everyone rush out yesterday to buy a pomegranate and practice your peeling? Good, because we’re going to use the seeds today! The most recent issue of Cooking Light just showed up in my mailbox and it was double packed with holiday cooking goodness.
Guys, I’ve been trying to cut the sugar. I know that leading into the holiday is probably the worst time to try this but my addiction has gotten out of hand. I’ve been looking for some lower calorie and sugar treats that still satisfy my sweet tooth and so I was really excited that they published this recipe for Grapefruit Granita. Not only did it sound tasty but it looked beautiful. And I love a good, frozen treat.
These would be the perfect little treat to serve at your next cocktail party or are great for single-serve snacks at home. So without further adieu…
- 4 cups fresh grapefruit juice (about 6 grapefruit)
- 6 tablespoons sugar
- ¼ teaspoon salt, divided
- 2 Bosc pears, peeled and diced
- ½ cup pomegranate arils
- 1 red grapefruit, sectioned and coarsely chopped
- 8 mint leaves, thinly sliced
- Combine juice, sugar, and ⅛ 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.
- Let granita stand at room temperature 30 minutes; scrape with a fork.
- Combine remaining ⅛ 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.