1/2 cup - Water
1/4 cup - Stevia1/2 tsp - Cinnamon
OPTIONAL - finely grated rind of 1 ruby grapefruit
Calories: Roughly 50 depending on the size of your grapefruit
Servings: 1 - Fruit
Squeeze Grapefruit into measuring cup. Try to squeeze as close to 1/2 cup as possible, use the juice of the other half of the grapefruit if needed. Place a very small shallow metal baking pan in the freezer (pie tin or you can use a cup cake tin). Combine the water, stevia, cinnamon and grapefruit zest (optional) in a medium saucepan. Bring to a boil, stirring until everything dissolves. Reduce heat and simmer, without stirring, for 3 minutes. Remove from heat. Stir in grapefruit juice. Cool to room temperature. Scoop out grapefruit pulp from whatever is left of the 1/2 grapefruit and add to the mixture. Pour grapefruit mixture into chilled pan and return to freezer. Freeze for 3 hours, removing from freezer every 30 minutes to scrape with a fork to break up ice crystals. When set, the granita should be the texture of soft crushed ice. Scoop into serving cups.