Zest 1 grapefruit and set zest aside

Assemble the Citrus Juicer attachment to the machine
Juice grapefruit into the bowl
Remove the attachment from the machine and set aside

Add grapefruit zest, sugar, rosemary, ginger, star anise and honey to a small saucepan
Add 350ml of the grapefruit juice into the saucepan
Heat over a medium heat, stirring occasionally, until the mixture comes to a boil and the sugar dissolves
Simmer for 10 minutes, stirring occasionally or until the liquid has reduced approx. by half
Remove from the heat and let cool for 20 minutes

Strain the grapefruit mixture through a sieve into a large bowl
Use a spoon to press on any solids to extract all the flavour, discard any leftover solids
Add gin, Aperol and water into the large bowl
Stir to combine
Pour the mixture into a shallow, freezer-proof tray
Cover with plastic wrap
Chill in the freezer for 1 hour
After 1 hour, remove from the freezer
Using a fork, scrape the mixture breaking it up
Chill in the freezer for a further 1 hour

Fit the K-Beater to the machine
Add butter and caster sugar into the 5L Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on speed 4 for 1 minute 
Scrape the sides of the bowl with a spatula
Mix on speed 4 for 1 minute
Scrape the sides of the bowl with a spatula
 

Add flour, rice flour and fine sea salt into the Mixer bowl
Mix on speed 2 for 1 minute
Transfer the dough onto a clean work surface
Shape into a square
Wrap in plastic wrap
Chill in the fridge for 30 minutes

Preheat the oven to 140ºC
Line the baking tray with parchment paper
Remove the chilled dough from the fridge
Roll out until 5mm thick
Cut into 24 rectangles, approx. 8 x 1 cm
Place the dough pieces onto the prepared baking tray
Sprinkle with fennel seeds
Bake at 140ºC for 25 minutes
Remove the shortbread fingers from the oven
Sprinkle with sugar
Set aside and let cool

To Finish
Transfer the granita to serving glasses
Top with rosemary sprig

Serve
Serve with the shortbread fingers