Ingredients

• 350ml Grapefruit Juice
• 1 Grapefruit
• 125g Unsalted Butter
• 200g Sugar
• 1 sprig Fresh Rosemary
• 10g Ginger
• 1 Star Anise Pod
• 1 tablespoon Honey
• 150ml Gin
• 50ml Aperol
• 500g Water
• 60g Caster Sugar
• 125g All Purpose Flour
• 50g Rice Flour
• Fine Sea Salt as needed
• 1 tablespoon Fennel Seeds
• 1 tablespoon Sugar
• 8 sprigs Fresh Rosemary

Tools

• Oven
• Parchment paper
• Stove
• Plastic wrap
• Rolling pin
• Kenwood Chef
• Saucepan - small
• Large mixing bowl
• Kenwood bowl - kenwood chef
• Work surface
• Baking tray - large

Method

1. Add grapefruit juice, grapefruit, sugar, fresh rosemary, ginger, star anise pod and honey to a clean saucepan
2. Heat until sugar has dissolved while stirring occasionally - medium heat
3. Simmer until reduced by half while stirring occasionally - 10 min, medium heat
4. Remove from the heat
5. Let cool - 20 min
6. Strain mixture into large mixing bowl through a sieve
7. Use a spoon to press on any solids to extract all the flavour, discard any leftover solids
8. Add gin, aperol and water to the large mixing bowl
9. Stir until combined
10. Pour the mixture into a shallow, freezer-proof tray
11. Cover with plastic wrap
12. Chill in freezer - 1 hr
13. Remove from freezer
14. Using a fork, scrape the mixture breaking it up
15. Chill in freezer - 1 hr
16. Attach K Beater
17. Add unsalted butter and caster sugar to the Kenwood Bowl
18. Mix with splashguard fitted then scrape bowl - 1 min, Speed 4
19. Mix with splashguard fitted then scrape bowl - 1 min, Speed 4
20. Then add all purpose flour, rice flour and fine sea salt to the Kenwood Bowl
21. Mix with splashguard fitted - 1 min, Speed 2
22. Transfer dough to work surface
23. Shape into a square
24. Wrap with plastic wrap
25. Chill in fridge - 30 min
26. Pre-heat oven - 140°C
27. Line a clean baking tray with parchment paper
28. Remove the chilled dough from the fridge
29. Roll out until 1/8" (5mm) thick
30. Cut into rectangles
31. Place shaped dough on baking tray
32. Sprinkle with fennel seeds
33. Bake - 25 min, 140°C
34. Remove from oven
35. Sprinkle with sugar
36. Set aside and let cool
37. Transfer the granita to serving glasses
38. Top with fresh rosemary
39. Serve

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