[Ingredients]
200g caster sugar
300ml water
4 ruby grapefruit
Tiny mint leaves for decoration
[Steps]
Bring sugar and water to boil, stirring until sugar has dissolved. Leave to cool then chill.
Trim a little off the base of the grapefruits and cut a lid off on the top of the grapefruit. Squeeze juice out from grapefruit – be careful not to damage shells. Strain juice into a container. Stir in chilled syrup, with depth of mixture max of 2.5cm. Cover and freeze for 2hrs or until the sides start to become mushy.
Remove excess membrane of grapefruits, leaving shells as clean as possible.
Using a fork, break up the ice crystals and mash mixture finely. Freeze again for 2hrs, beating every 30mins until the ice becomes fine, even crystals.
Scoop granita into grapefruit shells until it piles up slightly taller then the brim of the grapefruit. Place lid on at an angle and decorate with mint leaves.