Honey-grapefruit granita

Yield: 8 Servings

Measure Ingredient
4 cups Pink grapefruit juice
1⅓ cup Sugar syrup
⅓ cup Honey
4½ cup Sugar
4 cups Water


Date: Wed, 5 Jun 1996 17:20:55 -0500 (CDT) From: GCJ4792@...

Taken from the June 1994 issue of Cooking Light.

Combine Juice and syrup in bowl, set aside. Heat honey in microwave for 30 seconds (on high). Add honey to juice mixture. Pour mixture into a 13*9*2-inch baking dish:cover and freeze at least 8 hours or until firm.

Remove mixture from freezer, and scrape entire mixture with the tines of a fork until fluffy. Spoon into a container; cover and freeze for up to one month.

Basic Sugar Syrup: Combine in saucepan, stirring well. Bring to boil, cook until the sugar dissolves. (makes 6 cups) FATFREE DIGEST V96 #156

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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