Ruby grapefruit, hibiscus and pomegranate sparkling granita drink
An original, vibrant, and refreshing drink that combines a bold hibiscus infusion with ruby grapefruit, pomegranate, and a touch of fresh mint. It is served granita-style with sparkling water for a light, festive texture.
Ingredients
- 800 ml water (divided)
- 18 g dried hibiscus flowers (grado alimentario)
- 70 g sugar (ajustar to taste)
- 240 ml fresh ruby grapefruit juice (freshly squeezed)
- 180 ml pomegranate juice (without endulzar preferiblemente)
- 10 g fresh mint leaves (more extra for decorar)
- 30 ml lemon juice (fresh)
- 480 ml well-chilled sparkling water (for servir)
- 300 g ice (as needed necesidad for enfriar and servir)
- 60 g pomegranate arils (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. In a small saucepan, heat 600 ml water with the dried hibiscus flowers and sugar over medium heat until it starts to steam and reaches about 175°F to 185°F (80°C to 85°C). Do not let it come to a strong boil.
- 2
2. Remove the saucepan from the heat, add half of the fresh mint leaves, and let steep for 10 minutes so the hibiscus and mint can flavor the liquid.
- 3
3. Strain the infusion into a wide cold-safe container, pressing gently on the hibiscus flowers and mint to extract flavor. Add the remaining 200 ml water, the ruby grapefruit juice, pomegranate juice, and lemon juice. Mix well.
- 4
4. Pour the mixture into a metal tray or shallow container. Place it in the freezer for 2 hours, scraping with a fork every 30 minutes until fine granita-like crystals form.
- 5
5. To serve, divide some ice among 4 glasses and spoon generous amounts of the hibiscus, grapefruit, and pomegranate granita into each glass.
- 6
6. Top each glass with well-chilled sparkling water and stir gently so the granita floats and partially mixes in.
- 7
7. Finish with the remaining mint leaves and the pomegranate arils. Serve immediately while it keeps its icy, sparkling texture.
Chef tips
If you prefer a less bitter drink, use riper grapefruit or increase the sugar by 10 to 15 g. For a more elegant presentation, chill the glasses for 10 minutes before serving.
Substitutions
You can replace ruby grapefruit with blood orange for a sweeter profile. Mint can be swapped for spearmint. If you do not want carbonation, use cold still water and serve it as a softer granita drink.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
