Grapefruit Granita
Yield: 1 serving

This shimmering pink crushed ice is a grown-up slushy. It’s a great palette cleanser between courses or at the end of a meal.

1 1/2 cups freshly squeezed ruby red grapefruit juice (3 grapefruits)
1/2 cup filtered water
1/3 cup light agave syrup
4 fresh mint sprigs (optional)

Place the grapefruit juice, water, and agave syrup in a medium mixing bowl and whisk to combine. Pour into 3 standard ice cube trays and set in the freezer for 4 to 12 hours.

Place the cubes from one tray in a food processor fitted with the S blade. Pulse about 12 times, in bursts of 2 to 3 seconds, until slushy. Remove and repeat with the remaining trays’ cubes. Serve immediately, garnishing each serving with a sprig of mint, if desired.