Grapefruit and Rosemary Granita

7 | June 11, 2012

I’m in the middle of moving from one city to another which means I am knee-deep in moving boxes, packing tape, paint, and plaster. Plus, I have a dog running around my feet being chased by a little girl trying to pack him in bubble tape. The worst part is that my kitchen is partly in boxes and my computer is about to be. So, please say a little prayer that I make it out of this with my sanity in tact.

In the meantime, I am craving this granita constantly and thought I’d share an old post today. Enjoy… 

Grapefruit and Rosemary Granita originally posted May 2011

There’s nothing better in the summer than a refreshing granita and I’ve made quite a few. Granitas have even been my close friend during those teething days with Mia. Her favorite, cantelope and mint, was devoured daily and helped sooth her swelling gums.

I love granitas because they are supper simple to make and like a good dress can be dressed up or down with the addition of a touch of liqueur. This grapefruit and rosemary granita is so delicious and is my favorite yet! Don’t be put off by the rosemary my friends, it a delightful and elegant pairing with the grapefruit and will surprise you.

grapefruit and rosemary granita serves 4

  • 1 cup water
  • 1/2 cup sugar
  • 1 rosemary sprig, 7 inches
  • 2 1/2 cups fresh squeezed grapefruit juice (about 4 grapefruits)
  • 1/2 cup vodka, optional

In a saucepan over medium-high heat, bring water, sugar, and rosemary to a simmer. Here’s a little note: I am a rosemary lover, my husband not so much. I like this granita with two sprigs of rosemary and he thinks I’m just a little crazy. So, if you are like me you might consider an extra sprig. Once the sugar is dissolved remove from heat and allow to cool. This is a low sugar simple syrup.

While the simple syrup is cooling, squeeze the grapefruit juice into a large bowl retaining some pulp. You could just go and buy grapefruit juice but where is the fun in that and I promise you it will not be as good!

Remove the rosemary sprig and add the cooled syrup to the grapefruit juice. Add the vodka (by the way I know I don’t have to really say this but I’m going to anyway: do not add vodka if you are serving this to your kids). 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 and enjoy!

Today, I made Mia her own batch the exact same way as the grapefruit rosemary granita using fresh squeesed orange juice with no simple syrup. Oranges are in season and super sweet already. She loved it.


  • marcy

    hahaha! Good luck. Thanks for the recipe. I’m oging to make it for s summer dinner party we are having tFriday.

  • leigh

    This is one of my favorite recipe of yours for sure. I make it all the time. I’ve even made my own variations. Good luck on the move

  • mark

    I can’t stand moving! good luck!

  • Jennifer | Mother Thyme

    This looks so refreshing! Love the combination of grapefruit with rosemary. Good luck with the move!

  • Laurie {Simply Scratch}

    I remember this recipe! It was love at firs sight when I saw that frosty bowl of icy goodness! I need to get on it and make this!

  • Julia {The Roasted Root}

    I love how simple this is and a great alternative to ice cream! Perfect and refreshing for summer!

  • Melanie

    I absolutely love making this with just juiced oranges for my kids!

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