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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 splashguard.
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.
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 splashguard.
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.