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1. Gently heat the grapefruit juice, ginger and sugar together in a saucepan, stirring until the sugar dissolves, but not allowing the mixture to boil. Leave to cool. Strain and add the Angostura bitters, if using.
2. Pour the mixture into a shallow container (about 20cm x 30cm) and put in the freezer for one hour. Use a fork to scrape the frozen edges of the granita into the slushy middle and freeze for a further hour. Repeat this process every hour for 3 or 4 hours then freeze for another hour until the granita has set. You should have a container of pink, glossy crystals. Scrape through with a fork before serving in chilled glasses.

Per serving

141 kcalories, protein 0.5g, carbohydrate 36.8g, fat 0.1 g, saturated fat 0g, fibre 0g, salt 0.03 g

http://www.bbcgoodfood.com/recipes/5149/

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Ingredients

• 750ml pink grapefruit juice
• a thumb-sized piece root ginger , finely grated
• 150g caster sugar
• 7 drops Angostura bitters , optional

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Difficulty and servings

Serves 6

Preperation and cooking times

Ready in 10 minutes plus 5 hours freezing

Ingredients

• 750ml pink grapefruit juice
• a thumb-sized piece root ginger , finely grated
• 150g caster sugar
• 7 drops Angostura bitters , optional

Per serving

141 kcalories, protein 0.5g, carbohydrate 36.8g, fat 0.1 g, saturated fat 0g, fibre 0g, salt 0.03 g

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