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Jacques Pépin

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recipes

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 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.

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