Grapefruit and Rosemary Granita

Grapefruit and Rosemary Granita

A bright and elegant granita that is perfect for a summer get-together.



Level: Easy

Serves: 4


  • 1 cup Water
  • ½ cups Sugar
  • 1 sprig Rosemary, 7 Inch
  • 2-½ cups Grapefruit Juice, Fresh
  • ½ cups Vodka


In a saucepan over medium-high heat, bring water, sugar, and rosemary to a simmer. Once the sugar is dissolved, remove from heat and allow to cool.

While the simple syrup is cooling, squeeze the grapefruit juice into a large bowl, retaining some pulp.

Remove the rosemary sprig and add the cooled syrup to the grapefruit juice. Add the vodka. Stir to combine.

Pour the grapefruit/syrup mixture into a 9×13 glass or metal baking pan. Place in the freezer. Allow to freeze for an hour without disturbing.

Once the juice begins to freeze, scrape the entire dish with a fork every 30 minutes until you reach a fine slushy consistency, about 2 hours. Serve.

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