Grapefruit Rosé Granita

Yields About 4 Cups


2 ½ cups fresh squeezed grapefruit juice, strained to remove pulp
½ cup fresh squeezed orange juice, strained to remove pulp
2 star anise
¾ cup rosé
¼ cup grand marnier
1 cup sugar
½ tsp. pure vanilla extract
pinch of flaky sea salt



In a medium-sized saucepan, combine the grapefruit and orange juice with sugar and star anise. Bring to a boil and cook, stirring constantly, until the sugar dissolves. Turn off the burner and remove pan from heat.

Stir in the vanilla and sea salt. Place a lid on the pan and allow to cool down for 20 minutes while the star anise infuses. Remove star anise and then stir in the rosé and grand marnier. Pour into a glass pan and freeze for at least 5 hours.

The larger the dish and the more shallow your mixture is, the faster it will freeze. Garnish with mint and serve cold!