This light, frozen dessert marries nutrient-dense grapefruit and berries with a hint of mint.
- Zest and fruit of 1 small grapefruit
- 3 cups blackberries
- 1/2 cup unrefined cane sugar
- 3 to 4 tbsp chopped fresh mint, plus whole leaves for garnish
Using a sharp knife, peel grapefruit, removing skin and white pith. Cut into sections (removing membranes) and place in a high-powered blender or food processor. Add berries and 1 cup water; puree on high until smooth. Push pulp through strainer with a wooden spoon, reserving juice. Discard pulp and seeds. Stir in zest, sugar, mint, and a pinch of salt.
Freeze and process
Pour mixture into a 9 x 13-inch baking dish and freeze, making sure baking dish is level, for 30 minutes. Remove from freezer and lightly rake a fork around edges, breaking up frozen mixture; return to freezer. Repeat three to four times, until mixture is uniformly frozen and fluffy. (Alternatively, freeze granita over-night, remove 5 minutes before serving, and drag a fork across the top to make flakes.)
Garnish and serve
Divide granita between 7 martini glasses, garnish with fresh mint sprigs, and serve immediately.