Grapefruit Granite

• 2 cups freshly squeezed red or pink grapefruit juice, strained
• 1 cup Sauternes or Champagne
• 1 1/2 teaspoons sugar, or to taste
• 1 large red or pink grapefruit, peeled, white pith removed
• 3 teaspoons Grand Marnier
• Grated zest of 1 yuzu or 2 limes

1. Combine the juice and Sauternes in a medium bowl.
2. Add the sugar to taste and stir until dissolved.
3. Pour into an 8-by-10-inch pan.
4. Place in the freezer for several hours or until completely frozen.
5. Meanwhile, segment the grapefruit, discarding the membrane.
6. Cut each segment into quarters.
7. Scrape the ice with a thin-tined fork to create loose crystals.
8. Transfer to a large, airtight container.
9. Stir in the grapefruit segments.
10. Freeze again.
11. To serve, divide the granite into six dessert bowls.
12. Pour * teaspoon Grand Marnier over each and dust with zest.

freshly squeezed red, sugar, red, grand marnier, yuzu

Taken from cooking.nytimes.com/recipes/11608 (may not work)