3 cups (750 ml) freshly squeezed pink grapefruit juice (about 3 large grapefruits)

1/2 cup (125 ml) sugar

In a saucepan, bring 250 ml (1 cup) grapefruit juice and the sugar to a boil, stirring until the sugar dissolves. Add the remaining juice and pour the mixture into a 25 x 38-cm (10 x 15-inch) Pyrex dish. Freeze for at least 4 hours, stirring with a fork every half hour or as needed, depending on your freezer.

Spoon the granita into dessert cups.

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