Grapefruit Granité with Mangoes and White Rum Mojito
- TOTAL TIME:
- SERVINGS: 4
Unlike traditional granita, which is stirred frequently as it freezes so that light ice flakes form, Jacques Pépin freezes his granité 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.
- 2 1/4 cups fresh pink grapefruit juice (from 2 large grapefruits)
- 3 tablespoons honey
- 1 tablespoon grenadine
- 1/2 cup mint leaves, plus 4 mint sprigs for garnish
- 3 tablespoons sugar
- 1/4 cup white rum
- 3 tablespoons fresh lime juice
- 2 ripe mangoes, peeled and cut into 4 halves
- In an 8-inch square glass dish, stir together the grapefruit juice, honey and grenadine. Freeze the mixture until solid, at least 3 hours.
- Meanwhile, in a food processor, combine the mint leaves, sugar, rum and lime juice and puree. Refrigerate the mojito.
- About 30 minutes before serving, transfer the granité to the refrigerator to soften. Cut each mango half lengthwise into thin slices. Pour the mojito into shallow bowls. Fan out the mango slices in the bowls and top with large scoops of the granité. Garnish with the mint sprigs and serve.