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