Grapefruit and Rosemary Granita

In a saucepan over medium-high heat, bring water, sugar, and rosemary to a simmer. Once the sugar is dissolved, remove from heat and allow to cool.

While the simple syrup is cooling, squeeze the grapefruit juice into a large bowl, retaining some pulp.

Remove the rosemary sprig and add the cooled syrup to the grapefruit juice. Add the vodka. Stir to combine.

Pour the grapefruit/syrup mixture into a 9×13 glass or metal baking pan. Place in the freezer. Allow to freeze for an hour without disturbing.

Once the juice begins to freeze, scrape the entire dish with a fork every 30 minutes until you reach a fine slushy consistency, about 2 hours. Serve.