Grapefruit and Gin Granita with Fennel Shortbread

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    420
based on 1 ratings

Wow your guests with this simple yet impressive dinner party dessert. You can use a Citrus Juicer attachment, if you have one, to juice grapefruit.

recipe updated Jun 22, 2023

Ingredients

  • Grapefruit juice icon
    Grapefruit juice
    350 ml
  • Grapefruit icon
    Grapefruit
    1
  • Unsalted butter icon
    Unsalted butter
    125 g
  • Sugar icon
    Sugar
    200 g
  • Fresh rosemary icon
    Fresh rosemary
    1 sprig
  • Ginger icon
    Ginger
    10 g
  • Star anise pod icon
    Star anise pod
    1
  • Honey icon
    Honey
    1 tablespoon
  • Gin icon
    Gin
    150 ml
  • Aperol icon
    Aperol
    50 ml
  • Water icon
    Water
    500 g
  • Caster sugar icon
    Caster sugar
    60 g
  • All purpose flour icon
    All purpose flour
    125 g
  • Rice flour icon
    Rice flour
    50 g
  • Fine sea salt icon
    Fine sea salt
    as needed
  • Fennel seeds icon
    Fennel seeds
    1 tablespoon
  • Sugar icon
    Sugar
    1 tablespoon
  • Fresh rosemary icon
    Fresh rosemary
    8 sprigs

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef
  • kCook icon Saucepan - small
  • kCook icon Large mixing bowl
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Work surface
  • kCook icon Baking tray - large

Step preview

  1. Add grapefruit juice, grapefruit, sugar, fresh rosemary, ginger, star anise pod and honey to a clean saucepan
  2. Heat until sugar has dissolved while stirring occasionally - medium heat
  3. Simmer until reduced by half while stirring occasionally - 10 min, medium heat
  4. Remove from the heat
  5. Let cool - 20 min
  6. Strain mixture into large mixing bowl through a sieve
  7. Use a spoon to press on any solids to extract all the flavour, discard any leftover solids
  8. Add gin, aperol and water to the large mixing bowl
  9. Stir until combined
  10. Pour the mixture into a shallow, freezer-proof tray
  11. Cover with plastic wrap
  12. Chill in freezer - 1 hr
  13. Remove from freezer
  14. Using a fork, scrape the mixture breaking it up
  15. Chill in freezer - 1 hr
  16. Attach K Beater
  17. Add unsalted butter and caster sugar to the Kenwood Bowl
  18. Mix with splashguard fitted then scrape bowl - 1 min, Speed 4
  19. Mix with splashguard fitted then scrape bowl - 1 min, Speed 4
  20. Then add all purpose flour, rice flour and fine sea salt to the Kenwood Bowl
  21. Mix with splashguard fitted - 1 min, Speed 2
  22. Transfer dough to work surface
  23. Shape into a square
  24. Wrap with plastic wrap
  25. Chill in fridge - 30 min
  26. Pre-heat oven - 140°C
  27. Line a clean baking tray with parchment paper
  28. Remove the chilled dough from the fridge
  29. Roll out until 1/8" (5mm) thick
  30. Cut into rectangles
  31. Place shaped dough on baking tray
  32. Sprinkle with fennel seeds
  33. Bake - 25 min, 140°C
  34. Remove from oven
  35. Sprinkle with sugar
  36. Set aside and let cool
  37. Transfer the granita to serving glasses
  38. Top with fresh rosemary
  39. Serve
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