Grapefruit-Mint Granite

• 1 cup sugar
• 1 cup water
• 3 cups strained fresh pink-grapefruit juice (3 to 4 medium pink grapefruits)
• 1 teaspoon grated lemon zest
• 1/4 cup fresh lemon juice
• 3 tablespoons chopped fresh mint
• Mint sprigs, for garnish

1. Combine the sugar and water in a small saucepan and place over high heat, stirring until the sugar dissolves.
2. Bring to a boil and boil without stirring for 1 minute.
3. Let cool.
4. Refrigerate syrup until cold.
5. Stir together the syrup, grapefruit juice, lemon zest, lemon juice and mint.
6. Put in a shallow nonreactive pan and place in the freezer.
7. Stir every 20 to 30 minutes until frozen throughout, about 3 hours.
8. Scrape into glasses and serve garnished with mint sprigs.

sugar, water, pink grapefruits, lemon zest, lemon juice, fresh mint, sprigs

Taken from cooking.nytimes.com/recipes/5003 (may not work)