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Citrus Compote with Grapefruit Granita

Make granita no more than a day ahead of time for best texture. If it freezes solid, it can be revived by pulsing in a food processor. This recipe was inspired by a trip I took with my husband to Italy. —Jennifer Beckman, Falls Church, Virginia
  • Total Time
    Prep: 25 min. + freezing
  • Makes
    6 servings


  • 1/2 cup sugar
  • 1/2 cup water
  • 1-1/2 cups ruby red grapefruit juice
  • 2 small navel oranges
  • 2 small grapefruit
  • 2 clementines
  • 1/3 cup pomegranate seeds


  • In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Remove from heat; cool slightly.
  • Stir in grapefruit juice. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes.
  • Cut a thin slice from the top and bottom of each orange. Stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Place fruit in bowl. Repeat with grapefruit, removing any seeds.
  • Peel and separate clementines into segments; add to oranges and grapefruit. Gently stir in pomegranate seeds.
  • To serve, stir granita with a fork. Alternately layer granita and fruit mixture into six dessert dishes. Serve immediately.
Nutrition Facts
1 serving: 149 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 38g carbohydrate (29g sugars, 2g fiber), 1g protein.

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