Tart-sweet and refreshing–the perfect conclusion to a spicy-hot meal.
Makes 6 servings
|1-2/3||cups fresh pink grapefruit juice (about 3 grapefruits)|
|1||teaspoon grated orange peel|
|Mint sprigs for garnish|
- Combine sugar, water and salt in 2-quart pan. Cook, stirring occasionally, over medium heat until sugar is dissolved. Let cool. Stir in grapefruit juice and orange peel. Pour into 2 divided ice cube trays; freeze 2 hours or until almost firm. Transfer cubes to blender or food processor container fitted with metal blade or large bowl of electric mixer; process until smooth and slushy. Spoon into 1-quart container with lid. Cover and freeze until firm, about 3 hours or up to 2 weeks. Let stand at room temperature 10 minutes or until slightly softened before serving. Garnish with mint sprigs.
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