Preparation time: 10 minutes
Cooking time: A few minutes
Freezing time: 2 hours

For a festive meal, leave out the white vermouth when preparing the granita. Just before serving, once the granita is in dishes, pour on 2 tbsp. muscat.

1. Bring the water and sugar to a boil in a small saucepan; remove from the heat once the sugar is dissolved.
2. Liquefy the pomelo flesh in a food processor or blender.
3. Combine all the ingredients; place the blender container in the freezer.
4. Every 30 minutes, process the mixture in the blender: this will make the granita fluffier and less icy.
5. Serve cold in sorbet coupes.