A refreshing recipe, with crisp cucumber and sour grapefruit.
Ingredients
Serves 4
- 2 pink grapefruit, segmented
- 1/3 -1/2 cucumber, unpeeled and coarsely grated
- 2- 4 teaspoons caster sugar
- 1 sprig lovage
For thr grapefruit granita:
- 500ml freshly squeezed grapefruit juice
- 100-120g caster sugar
Method
- Mix the grapefruit segments and cucumber in a bowl being careful not to break the segments. Sweeten to taste with caster sugar.
- Push the sprig of lovage into the ingredients and cover and chill for at least one hour to allow the lovage to flavour the cocktail.
- Serve in individual portions with a tablespoon of grapefruit granita sitting on top.
For the granita:
- Whisk the juice and sugar to dissolve the sugar and place in a bowl in the freezer. When the mixture begins to freeze and set at the edges, use a fork or a whisk to break it up to a slushy consistency.
- Re-freeze and repeat the process three or four more times by which time you will have a shard like granita type consistency.
