4 cups fresh grapefruit juice (about 6 grapefruit)
6 tablespoons sugar
1/4 teaspoon salt, divided
2 Bosc pears, peeled and diced
1/2 cup pomegranate arils
1 red grapefruit, sectioned and coarsely chopped
8 mint leaves, thinly sliced
1. Combine juice, sugar, and 1/8 teaspoon salt in a bowl; stir until sugar dissolves. Pour juice mixture into an 11 x 7-inch glass or ceramic baking dish; cover and freeze overnight.
2. Let granita stand at room temperature 30 minutes; scrape with a fork.
3. Combine remaining 1/8 teaspoon salt, pear, and remaining ingredients in a medium bowl; let stand 10 minutes. Divide granita evenly among 8 bowls; top evenly with pear mixture.
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