Shiny glace’s, glittering luster dusts, candied fruits and sugared spices…..these edible jewels are sweet, sparkling, all too alluring and they are also the theme of this month’s Sugar High Friday, “All that Glitters,” hosted by Susan at the Well Seasoned Cook. This is actually only my second time participating in SHF, and for those of you that are also new to this lovely little party, you can thank Jennifer, The Domestic Goddess, for creating such a sweet event.
With so many rich and decadent dessert ideas for the upcoming holidays, I chose to go simple, light and “icy” for this month’s SHF. I wanted to create a fruit centered dessert that would compliment an otherwise rich and sleep-inducing evening meal. I decided on a delicious granita recipe from Gourmet Magazine that features pink grapefruit juice and star anise as the signature ingredients.
If you are a fan of star anise like I am, you will fall in love with this unique blend of flavors. I added a splash of seltzer water and just a tidbit of vodka to the original recipe which is posted below. It’s also delicious with cranberry juice and whole cinnamon…..or any other flavor pairing that you can think of! I love the versatility of granita- a cool refreshing treat in the summer and a delicate finish to a warm cozy November dinner in the fall. If you are searching for an easy, delicious and elegant ending to any meal, a glass of fruit flavored granita may hit the spot.
Grapefruit and Star Anise Granita
Gourmet Magazine, February 2004
Ingredients
1/3 cup water
1/2 cup sugar
2 whole star anise
2 1/2 cups fresh red or pink grapefruit juice
Method
Bring water, sugar, and star anise to a boil, stirring until sugar is dissolved. Discard star anise and cool syrup. Stir syrup into juice.
Freeze in a shallow metal pan, stirring occasionally (about every 40 minutes) with a fork, until liquid is frozen and granular, about 6 hours. Just before serving, scrape with a fork, breaking up lumps.
{ 10 comments… read them below or add one }
Susan,
Thanks for the great SHF theme! It was a lot of fun.
Sparkling refreshment in cold climes? You betcha!
Thanks for the cool, ethereal recipe for SHF!
Lucy,
Thank you for the compliment! Star anise is a treat, isn’t it?
Lovely, lovely.
Equally at home in the heat or the cold. Why is it that something cold, at the end of a meal, works such a treat?
Star anise is a real favourite of mine – complex, warm and exotic. Beautiful, glittering SHF entry.
Hi Valleywriter!
Thank you for visiting my blog. And many thanks for the compliment!
Your photos are incredible! These almost look to pretty to eat (almost!).
Robert! Thanks for the knowledge and the compliment!
Dear Lisa!
Greetings from Shizuoka, Japan!
First of all thanks for accepting my friwndship request on Foodbuzz!
Star Anise (badianne in French) is also a favorite at all levels of cooking and drinking (Pernod, Ricard, Pastis,…).
The Chinese and the Japanese make an extensive use of it, and moreover it is a medicinal herb!
GREAAAAATTTT pics! Bravo!
Cheers,
Robert-Gillles
I don’t like star anise, but, your presentation is amazing. This looks really good. I would make this if I could get mine to turn out like yours.
Ingredients are within reach. Sounds very refreshing. Your photography is so rich in color. Very well done. I most certainly will make this.