Fragrant vanilla enhances the taste of this refreshing, slushy dessert. This recipe first appeared in our March 2014 issue with the story Winter’s Brightest Jewel.
- Zest of 1 red grapefruit, plus 2 cups juice
- 2⁄3 cup sugar
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1 cup sparkling pink grapefruit soda
- Purée zest, juice, sugar, vanilla, and ½ cup water in a blender. Stir in soda and pour into a 9” × 13” baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes until granita is slushy and frozen, about 3 hours.