Ruby grapefruit granita

1.Place a 20cm x 30cm shallow metal lamington pan in freezer.

2.Combine water, sugar, grapefruit rind and cinnamon sticks in a medium saucepan. Bring to boil, stirring, until sugar dissolves.

3.Reduce heat and simmer for 3 minutes, without stirring. Remove from heat. Stir in grapefruit juice. Cool to room temperature. Remove cinnamon sticks.

4.Pour grapefruit mixture into chilled pan. Freeze for 3 hours, removing every 30 minutes to break up ice crystals with a fork. When set, granita should have texture of soft, crushed ice. Scoop into serving cups and top with grapefruit segments.