Pink Grapefruit Granita

Currently cooking out of Pure Dessert by Alice Medrich.

The next cookbook comes from Alice Medrich, one of my favorite cookbook authors. Back in the 70s, Medrich decided to open a dessert shop in Berkeley that sold truffles, among other things. Unlike today, truffles weren’t a common confection to most Americans in the 70s. Especially not truffles made with high quality chocolate and other ingredients. Medrich, not knowing any better, did everything wrong when she made her truffles (not tempering the chocolate, making the centers so soft they had to be frozen before being dipped). Yet her shop, Cocolat, excelled, and her desserts and confections became legendary. By not knowing what she was doing, Medrich found new ways, perhaps even better ways, to do things. You can’t help but admire that. And, the woman’s cookbooks are fantastic. I have yet to be disappointed by any of her recipes.

Pure Dessert, Medrich’s latest cookbook, is organized by flavors, such as milk, fruit, seeds, and chocolate. There’s also a chapter based on the flavors of beer, wine and spirits. I’ll probably be skipping that chapter as I dislike pretty much all alcohol-based flavors.

So, where’s the chocolate recipe? I have three words: Pink. Grapefruit. Granita. Just look at that color. Doesn’t it make you smile? The weather here in North Idaho has been gray and wet, and I just wanted something bright, both in color and to wake up my tastebuds.

This granita is super easy. It’s made up of just three ingredients (grapefruit flesh and juice, sugar and lemon juice). You whiz everything together in the food processor, plop it in the freezer and occasionally rake the mixture with a fork so it freezes in flakes. The granita is refreshing, tangy and low fat. I served it with a dollop of slightly sweetened whipped cream, but even that embellishment is unnecessary.