Food

Grapefruit Granite with Mangoes and White Rum Mojito

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Jacques Pepin’s granita is not stirred as it freezes, so instead of freezing it in a block, Jacques Pepin softens it in the refrigerator until it becomes slightly slushy before scooping it into bowls. His light, tropical dessert uses a twist on the mojito (the minty cocktail).

Ingredients

2 1/4 cups fresh pink grapefruit juice (from 2 large grapefruits)

Three tablespoons honey

One tablespoon grenadine

1/2 cup mint leaves, plus four mint sprigs for garnish

Three tablespoons sugar

1/4 cup white rum

Three tablespoons fresh lime juice

Two ripe mangoes, peeled. Cut into four halves.

Directions

Mix the grapefruit juice with honey in an 8-inch square glass bowl. The mixture should be frozen for at least three hours.

In a food processor, combine mint leaves, sugar, and rum. Puree. The mojito should be refrigerated.

Jacques Pepin softens it in the refrigerator until it becomes slightly slushy before scooping it into bowls. His light, tropical dessert uses a twist on the mojito (the minty cocktail).

Transfer the granite to the fridge to soften for about 30 minutes before you are ready to serve. Each mango should be cut in half lengthwise and into thin slices. Put the mojito in shallow bowls. Place the mango slices in bowls. Top with large spoonfuls of granite. Serve with mint sprigs.

The mixture should be frozen for at least three hours.

In a food processor, combine mint leaves, sugar, and rum. Puree. The mojito should be refrigerated.

Jacques Pepin softens it in the refrigerator until it becomes slightly slushy before scooping it into bowls. His light, tropical dessert uses a twist on the mojito (the minty cocktail).

Transfer the granite to the fridge to soften for about 30 minutes before you are ready to serve. Each mango should be cut in half lengthwise and into thin slices.

 

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