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Recipe Ingredients

  • 1 1/2 cups Tropicana Red Ruby Grapefruit Juice
  • 3/2 cup water
  • 1/4 cup sugar
  • 2 teaspoon jasmine green tea leaves
  • ½ cup instant tapioca pearls
  • 1 tablespoon simple syrup, substitute with corn syrup or sugar
  • Garnish with fresh mint

Recipe Directions

  1. Place the jasmine green tea leaves in a tea pot or small heat-proof bowl.
  2. In a pot over medium heat, combine water and sugar, and bring to a boil. Once the sugar has fully dissolved pour the simple syrup over the tea leaves. Steep for 5 minutes.
  3. In a freezer-safe container, combine Tropicana Red Ruby Grapefruit Juice and tea. Cover then place in the freezer for one hour or until ice crystals form on top.
  4. Using a fork, scrape the ice crystals. Then place the container back into the freezer.
  5. Repeat until the granita is light and fluffy.
  6. Cook the tapioca pearls according to the package instructions. Strain then rinse under cold water. Transfer the tapioca pearls into a bowl and mix in the simple syrup.
  7. To assemble, place a few spoonfuls of the tapioca pearls in a serving bowl or cup. Top with a generous amount of granita. Garnish with fresh mint and enjoy!

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