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Citrus Compote with Grapefruit Granita

Total Time

Prep: 25 min. + freezing


6 servings

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
Citrus Compote with Grapefruit Granita Recipe photo by Taste of Home


  • 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


  1. In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Remove from heat; cool slightly.
  2. 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.
  3. 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.
  4. Peel and separate clementines into segments; add to oranges and grapefruit. Gently stir in pomegranate seeds.
  5. 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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