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Pink Grapefruit and Blackberry Ice

The perfect ending for a hearty winter meal, a light as a feather grapefruit ice is something special when paired with the rich flavor of blackberry. A feast for the palate and the eyes, I don’t know which is more captivating the taste or the color.

Pink Grapefruit and Blackberry Ice
Pink Grapefruit and Blackberry Ice
Prep time:
Total time:



  • 1 pint blackberries, plus a few for garnish
  • 2 cups water
  • 3/4 cup granulated sugar
  • Pinch of salt
  • 3/4 cup fresh-squeezed pink grapefruit juice
  • 2 Tbsp. lemon juice


  1. Bring blackberries, water, sugar and salt to a simmer and stir until sugar is dissolved. Remove from heat and smash the blackberries with a potato masher or the tines of a fork. Strain the mixture through a fine sieve into a medium bowl discarding the solids. Stir in the grapefruit juice and lemon.
  2. Pour into a metal 9 x 13-inch pan and let cool to room temperature. Place in the freezer for 1 hour. Remove the pan from the freezer and scrape the frozen edges into the slushy center of the pan with a fork. Return to the freezer for another hour. Scrape the ice crystals again to the center and return to the freezer for at least another hour or overnight.
  3. Scoop the ice into small chilled bowls, garnish with blackberries and grapefruit wedges and serve immediately.

Make-ahead: Ice can be made a day ahead. If the mixture becomes too firm to scoop, just scrape again with the tines of a fork to loosen the crystals. It can be kept in the freezer for a few days.

Carla Snyder in her kitchen
By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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