A few summers ago, I hit a heatwave slump. The kids were begging for ice cream, I was craving something cold—but I didn’t want the sugar crash that came with it. That’s when I remembered the Italian granita I’d tried years ago during a girls’ trip. Light, fruity, and melt-in-your-mouth delicious. So I started experimenting and landed on this 3-ingredient grapefruit granita that feels fancy but takes almost no effort. It became our go-to summer refresher—bright, tangy, and totally guilt-free.

Ingredients

• 2 cups fresh grapefruit juice (about 3–4 grapefruits)

• 1/3 cup honey or maple syrup (adjust to taste)

• 1 tsp lemon juice (optional, for extra brightness)

Instructions

1. Juice your grapefruits and strain to remove pulp (you want a smooth liquid).

2. Stir in honey or maple syrup and lemon juice until fully dissolved. Taste and adjust sweetness if needed.

3. Pour mixture into a shallow dish (like a baking dish) and place in the freezer.

4. After 1 hour, use a fork to scrape any ice crystals forming around the edges.

5. Repeat scraping every 30–45 minutes for about 3–4 hours, until fully frozen and flaky.

6. Serve in small bowls or pretty glasses with a mint sprig on top (totally optional, but so cute!).

Tips & Swaps

• Don’t skip the scraping! That’s what gives granita its signature texture.

• You can swap grapefruit for orange, blood orange, or even watermelon juice for a twist.

• Want it less sweet? Cut back the honey or let your juice shine as-is.

• If your grapefruits are extra tart, taste before freezing and adjust sweetness.

Nutrition (per serving, approx.):

• Calories: 85

• Carbs: 22g

• Sugar: 19g (natural + added)

• Fiber: 0g

• Protein: 0g

• Fat: 0g