|
| |
| Poached Grapefruit with Grapefruit Granita |
| 3 cups fresh pink-grapefruit juice |
| 3 pink grapefruits, peel and pith removed, cut in sections |
| 2 tablespoons Campari liqueur |
| 1/4 cup fresh mint leaves, chopped |
| 1. In a small stockpot, bring juice, sugar, and 3 cups water to a boil; stir, and remove from heat. |
| Add grapefruit; let stand 5 minutes. Using a slotted spoon, remove grapefruit; cover, and |
| refrigerate. Add Campari to liquid, and pour into a metal bowl. Set over a bowl of ice water to cool. |
| 2. Transfer liquid to a 9-by-13-inch glass baking dish; cover with plastic. Freeze until mixture |
| begins to set, about 30 minutes. Scrape icy particles from sides, stir with a fork, and return to |
| freezer. Repeat scraping and stirring every 30 minutes until mixture is frozen with a grainy texture, |
| 3. Serve granita with grapefruit and mint. |
| Per serving: 227 calories, trace fat, 0 mg cholesterol, 56 g carbohydrate, 2 mg sodium, 1 g |
| protein, 2 g dietary fiber. |
| www.barringtonsoftware.com |
| |
|
Barrington
Software Incorporated