This is probably the easiest dessert in my whole repertoire but it may also be one of the most perfect. It's bright, clean and refreshing flavor is a welcome ending to any meal. When I serve it in a small wide-mouthed glass and top it with a little sprig of mint, it looks really beautiful. You can make this a couple of days in advance but then you'll want to cover it well with saran wrap so it doesn't absorb any freezer flavor.
Recipe courtesy of Dave Lieberman
4 hr 5 min
5 min
4 hr
4 to 6 servings


  • 2 1/2 cups fresh pink or ruby grapefruit juice, at room temperature
  • 1 cup boiling water
  • 1/3 cup superfine sugar
  • Mint sprigs, for garnish


Combine juice, water and sugar in bowl and whisk until the sugar has dissolved. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours.

To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass bowls. Garnish with small sprigs of fresh mint.

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