Sparkling Grapefruit Granita
Whether served as a palate cleanser or a light desert, this granita is a perfect wintery addition to any meal. If you want to spice things up a bit, use half sparkling soda and half champagne.
250 milliliters grapefruit sparkling soda
1 pink grapefruit, juiced
Grapefruit segments for garnish
Pour soda and fresh grapefruit juice into a shallow freezer safe tray. Cover with cling wrap and freeze for 1 hour. Remove from freezer and stir with a fork to break up ice crystals, cover and freeze for another hour or until frozen. To serve, scrape with a fork until fluffy, spoon into glasses and serve with a spoon.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.