Grapefruit Granité with Mangoes and White Rum Mojito
Unlike traditional granita, which is stirred frequently as it freezes so that light ice flakes form, Jacques P?pin freezes his granit? in a block until it is completely firm, then softens it in the fridge until it's slightly slushy before scooping it into bowls. The sauce for his light, tropical dessert is a riff on the mojito, the minty cocktail.
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