1 cup caster sugar
1½ cups pink grapefruit juice
¼ cup lime juice
tequila, to serve
Pink Peppercorn Salt
1 tbsp pink peppercorns
¼ cup sea salt flakes
2 tsp pink grapefruit juice
Place sugar and 2¼ cups of water in a saucepan over low heat. Stir until sugar dissolves. Set aside to cool completely.
Pour sugar syrup into a jug with grapefruit and lime juice; mix well. Pour into 20cm x 30cm tin or a shallow metal container. Freeze for 2 hours. Scrape with a fork; return to freezer. Break ice crystals with a fork twice more over 6 hours or until granita is frozen.
Meanwhile, to make pink peppercorn salt, lightly crush peppercorns and salt in a mortar and pestle. Stir through grapefruit juice. Wet the rim of 6-8 serving glasses and push into peppercorn salt. Rake granita with a fork and scoop ½ cup into each glass. Add a shot of tequila to each; serve.
Tip: Pink grapefruit can be replaced with blood oranges or tangelos.