Citrus Granite with Cream

Peel orange and grapefruit with a knife, cutting away the white pith completely. Working over a bowl to catch the juices, cut along the membranes to cut the orange and grapefruit into segments. Squeeze the membranes well to collect the juices.

Keep the citrus fillets covered and chilled.

For the citrus granite: In a saucepan, boil the citrus fillets and juices for 3 minutes, then strain through a sieve, collecting the juice in a saucepan. Add the water, sugar, lemon juice, and half of the mint.

Pour the liquid into a shallow metal container and place in the freezer. Once the liquid starts to freeze, stir with a spoon. Continue stirring every 20 minutes until the content looks like crystals of ice.

Whip the cream to stiff peaks with the vanilla sugar.