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Grapefruit granita

16 March 2019

It's mid-March and I can feel spring around the corner - phew! I don't know about you, but I've struggled this winter. The lack of daylight and sunshine has really got to me this year, and I find myself daydreaming about long weekends and warmer climates more and more as I battle my way onto the tube every morning and evening. 

If there's one thing I do love about winter however, it's citrus fruit - those cheerful bright hues, fragrant oily skins and bitter and tangy flavours bring comfort and energy during these cold months. We are lucky enough to live just around the corner from Spa Terminus in Bermondsey, which has been a revelation for incredible produce - both local and exotic - all year round. 

A couple weekends ago I made a big batch of candied peel - grapefruit, bergamot and cedro - which, while certainly a labour of love (and numerous unwanted facials while blanching and boiling), is totally worth it. I now have several jars of delicious candied peel sitting in my fridge, ready to be used in baking throughout the year - and definitely come Christmas. 

Peel making doesn't require any juice, so we were left with quite a bit on our hands. You can drink it, use it in savoury cooking or of course making icings with it, but on this occasion I wanted something a little more refreshing. Granita, which in its very simplest form calls for just two ingredients, is so quick and easy to make and, when shaved into tiny ice crystals with a fork and spooned into a glass, reminds me fondly of snow cones at the fair. 
THE INGREDIENTS
2 grapefruits
1 orange
Pinch salt
80g light agave syrup (or caster sugar)
150g water
Softly whipped cream, to serve (optional)

THE RECIPE
Juice the grapefruits and the orange thoroughly, then discard the peel and pith (saving to make candied peel, if you like). Season with a pinch of salt.

Place the agave syrup and water in a small pan, and set over a medium heat. Bring to a boil, then remove from the heat. Pour into the juice, mix, then pour everything into a small shallow baking tray.  Allow the liquid to cool to room temperature, then place the tray in the freezer. Leave for 2 hours, or until frozen solid.

When you're ready to serve the granita, drag a fork over the surface to shave it into an icy snow. Serve immediately, with a dollop of softly whipped cream if you like. 

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