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  • Eliana Stori

    Grapefruit Salad Inspired by a salad enjoyed at Heure Bleue Hotel in Essaouira, Morocco Makes 4 smallish servings. While I loved the puckering tang of the lemon in this salad I do prefer the much gentler sourness that comes from a Meyer lemon, so I’ve used that here instead. 2 large grapefruits, segmented 1 meyer lemon, segmented 2 tablespoons chopped, fresh mint 1/4 cup thinly sliced dates Combine the citrus segments and the mint. Add the dates just before serving. Finish with a small scoop of Sweet Milk Granita if you desire. Sweet Milk Granita adapted from pastrychefonline.com I love the simplicity of this granita and the fact that it doesn’t need an ice cream maker. The resulting texture is light, with flaky ice crystals that melt freely into the citrus. Usually I would oppose this texture when cream is involved but for this it works. If you prefer a perfectly creamy texture feel free to churn in an ice cream maker. 1 cup  (9 oz) sweetened condensed milk 1 1/4 cups (9 oz) hot water 1/2 vanilla bean, split 1/2 tsp vanilla extract 1/4 teaspoon kosher salt In a medium bowl combine all the ingredients and stir well. If you are using an ice cream maker, chill this mixture completely before churning. If turning into a granita add mixture to a metal pan (I used a 9″ square cake pan – the bigger the pan the faster it will freeze). Let sit in the freezer for about an hour initially then break up mixture and any formed ice crystals with a fork every 30 minutes until completely frozen. This process will give the desired light texture with uniform ice crystals – the mark of a well-made granita.

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