Let's Talk About Why Grapefruit is So Glorious
Grapefruit is just one of those ingredients that makes things special. Whether eaten on its own, squeezed for juice, or segmented into salads, your dining experience will elevate.
The trick to working with grapefruit: Don’t overthink it! The taste is strong, unique, sweet, and floral, and it’s unmistakable as long as you don’t muddy it with too many other flavors or ingredients.
Grapefruit juice works as a beautiful poaching liquid for Sole with a grapefruit winter tabouli on top. Grapefruit is a challenging flavor to capture in baking, so I wouldn’t recommend working it into cake or cookie batter because heat tends to destroy taste. But it is really lovely as the liquid in royal icing. Simply add grapefruit juice and a bit of grapefruit zest to powdered sugar, stir, and frost away!
Grapefruit is beautiful as a garnish paired with micro greens, shaved red onion, fennel, olives, and beets. It’s a classic winter salad that rounds out any menu.
Lastly, don’t forget about cocktails! Muddle whole segments of grapefruit (skin on please) with fresh mint, gin, and a splash of soda water, Floating thin slices of grapefruit on top won’t disappoint anyone.
Whether served as a palate cleanser or a light desert, this granita is a perfect wintery addition to any meal. If you want to spice things up a bit, use half sparkling soda and half champagne.
Sparkling Grapefruit Granita
250 milliliters grapefruit sparkling soda
1 pink grapefruit, juiced
Grapefruit segments for garnish
Pour soda and fresh grapefruit juice into a shallow freezer safe tray.
Cover with cling wrap and freeze for 1 hour.
Remove from freezer and stir with a fork to break up ice crystals, cover and freeze for another hour or until frozen.
To serve, scrape with a fork until fluffy, spoon into glasses and serve with a spoon.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.