Pink Grapefruit Granita with Lavender Shortbreads
Prepare 15 mins + cooling + overnight freezing
100g caster sugar
4 Pink Florida Grapefruit
Grated zest and juice
8 Waitrose Seriously Delicate All Butter Lavender Shortbread hearts
Place the sugar and water in a small pan and heat gently, stirring until the sugar dissolves. Set aside to cool.
Meanwhile, squeeze the juice from 3 of the grapefruit and add to the orange zest and juice – you should have about 600ml in total. Add the juice to the cooled sugar syrup and pour into a rigid container. Freeze for 3–4 hours or overnight, stirring with a fork once or twice until firm.
Cut the remaining grapefruit into segments.
Scrape the surface of the granita with a fork to break up the crystals then divide between 4 small bowls or glasses. Top each serving with 1 or 2 segments of pink grapefruit and serve with the shortbread hearts on the side.