2 cups grapefruit juice
1 cup Sauternes or champagne
11/2 teaspoons sugar, optional
or to taste
1 large grapefruit, cut into segments
between the membrane, each
segment cut into thirds
6 teaspoons Grand Marnier
Grated zest of 1 yuzu (1 lime can be
Combine the grapefruit juice and Sauternes. Add the sugar to taste, stirring until dissolved. Pour the liquid into an 8-by-10-inch tray and freeze for several hours.
To serve, scrape or mash the frozen grapefruit with a fork and transfer to a bowl. Stir in the grapefruit segments and divide the granité into 6 individual bowls. Pour 1 teaspoon of Grand Marnier over the top of each granité, finishing with a little yuzu zest. Serve immediately.
Photograph by Mitchell Feinberg