Rosemary and grapefruit granita

A wonderfully refreshing dessert from Tim McRoberts - rosemary-scented grapefruit granita with a white dessert wine jelly
Rosemary and grapefruit granita
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus cooling, chilling and freezing
  • Effort: medium



  • 1.5 litres water
  • 300 g sugar
  • 4 sprigs of rosemary, plus extra to decorate
  • juice and finely grated zest of 6 grapefruit
  • 500 ml dessert wine, such as Eiswein or Sauternes
  • 1 sachet of powdered gelatine

Tips and Suggestions

Eiswein (Icewine) is a late-harvest sweet dessert wine made from grapes pressed while still frozen, usually Vidal and Riesling grapes.


1. Stir the water and sugar together in a saucepan over low heat. Once the sugar has dissolved, add the rosemary and boil for 5-7 minutes until the bubbles look syrupy and the herb has infused. The syrup will take on a greenish colour and give off a pine aroma. Set aside until completely cool.

2. Add the grapefruit juice to the syrup with a little zest and some chopped rosemary for a speckled appearance. Pour the mixture into a shallow freezer-proof container. Place in the freezer for 40 minutes. After 40 minutes scrape the mixture with a fork as the crystals develop. Keep coming back to do this for at least 8 hours. The longer you scrape the finer the mixture you will get. Alternatively, use an ice cream maker, following the manufacturer's instructions.

3. Pour the wine into a saucepan and bring to a gentle simmer. Remove from the heat and sprinkle the gelatine over the surface. Whisk briskly until thoroughly mixed. Pour the mixer into the bottom of four large champagne glasses and allow to cool. Place in the fridge for at least 3 hours (or overnight) to set.

4. When ready to serve, spoon in the grapefruit and rosemary granita. Decorate with a sprig of rosemary.

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