Grapefruit & Blood Orange Granita

Grapefruit & Blood Orange Granita
A refreshing dessert perfect for when the weather heats up. One of seven the dishes served at Arbour's April tasting menu supper club
Icon_cookingtime_grey Created with Sketch. 4 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 8
Grapefruit & Blood Orange Granita


  • Juice of 3 grapefruits
  • Juice of 3 blood oranges
  • Juice of 1 lemon
  • 300ml water
  • 100g sugar
  • 2 stalks of lemongrass - crushed
  • 100g fresh ginger - peeled, roughly chopped
  • pinch of salt

How to make

  1. Add the sugar, water, grapefruit, blood orange and lemon juices as well as a pinch of salt, to a pan, stir until the sugar dissolves whilst the mixture boils
  2. Immediately remove from the heat and pour over the sticks of lemongrass and chopped ginger
  3. Leave the mixture to steep until cooled
  4. Pass it through a fine sieve and put in a shallow container, then into the freezer
  5. Once the mixture begins to freeze on the top and sides (around an hour) scrape the frozen parts into the middle of the container with a fork, and repeat every hour until the whole mixture is crystallised and the desired consistency. This should take around 3 hours

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