Temperatures are always high here in KL, but I typically don’t mind. Being pregnant changes a lot, including your body temperature. I have been making these “granitas” since January– and treats like this kept me sane (and my belly full) when I was too nauseous to want to eat much else besides frozen fruit!
Thank goodness those days are over — now the biggest discomfort is just feeling hot all the time!
I saved this recipe for when watermelon would be available for more of you. It’s grown locally here, and local produce is available year round. No “growing season” in the tropics!
After buying my Vitamix, I got on a big kick of throwing whole citrus in it for (virgin) margaritas and Orange Julius-type drinks. A craving for all things sour had me soon throwing in whole grapefruit. I’ve used grapefruit before in smoothies, and love the bright sour flavor it adds.
A high speed blender will totally break down even the tougher pith of grapefruit. I have not tried this recipe in a normal blender, but assume it would leave too many chunks of pith in the mixture. If you want to try this sans-high speed blender, I would recommend freezing the grapefruit first, and then upping the liquid. I found last year that if I cut my grapefruit into small pieces, and froze it, it blended up nicely into smoothies.
Almost Instant Ruby Red Granita
- 1 grapefruit peeled
- 1 cup frozen watermelon heaping cup
- 1/4 cup orange juice sub coconut water or water*
- Add the peeled grapefruit (I cut the peel off quickly with a knife), frozen watermelon, ice, and orange juice to a high speed blender.
- Blend on mid-high for 1-2 minutes, using the tamper stick to keep the mixture blending. Blend for 30 seconds up to a minute after you think it's finished to make sure the grapefruit pith has been completely broken down and the mixture is smooth.
- Serve as two small granitas, or as 1 large slurpee-like smoothie!
**If you prefer a sweeter treat, add honey or sugar, a teaspoon at a time, until it's right for you.