You'll have to excuse the me for publishing this recipe today, you're probably looking for something a little more heart shaped, red velvety or made of chocolate. Well I'm sorry to say that I can't offer you anything like that. What I do have is this bright, tart, and dead easy to put together dessert which is a nice way to top off a hearty meal like the one you may be cooking for your loved one(s) tomorrow. For this batch of granita I used grapefruit that were labeled pink, but as you can see the finished batch was decidedly pale yellow. Try using texas ruby red grapefruit or a splash of hot pink Campari in your granita if you'd like a more pink finished product.

Are you all cooking tomorrow? What are you making, I still need some ideas!

Honeyed Grapefruit Granita

yield about 1 1/2 pints

1/2c sugar

1/2c water

1/4c mild honey

2c fresh squeezed grapefruit juice

juice of one lemon

mint leaves and grapefruit segments to garnish (optional)

sparkling wine to serve (optional)

1. In a small saucepan, bring the sugar and water to a boil to make a simple syrup. When the sugar has dissolved, remove the pan from the heat and chill the mixture. Measure 2/3c of the finished chilled syrup, you may have a bit extra that you can save for a cocktail or to sweeten iced coffee.

2. In a medium bowl, add the simple syrup, honey, grapefruit juice, and lemon juice. Whisk well to combine. Pour the mixture into a 9x13 glass baking dish and cover with plastic wrap. Slide the dish into the freezer and chill for 1hr. Remove the dish from the freezer and scrape the granita with a fork to break up the mixture, cover and place back in the freezer. Scrape the granita every 30min or so until it is frozen and crystals have formed.

3. To serve: Spoon the granita into small dishes and top with fresh grapefruit segments, mint leaves, and a splash of champagne, cava or prosecco if you are feeling festive.

Notes:

-If you have an ice cream machine, you can churn this mixture into a delicious sorbet.

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To be honest, these cookies did not start as the deep dark chocolate sandwiches that they eventually became. I had been hemming and hawing about what to do with my very first bergamot for awhile and when I finally decided that some powdered sugar tea cookies would be the way to go, my plan hit a little snag I like to call, "not really reading the recipe before cooking." Rookie mistake. I had my butter and sugar creaming in the mixer and I opened the pantry to find myself undeniably short on flour. So, I grabbed my trusty Callebaut cocoa powder and a little cornstarch, upped the salt and squeezed in some bergamot juice and turned these cookies into a chocolate and citrus pairing. I am normally not a fan of chocolate and fruit together, so I decided to up the chocolate flavor by sandwiching the cookies with a bit of melted chocolate and it worked perfectly to mellow the acid in the fruit. That said, if you don't feel like taking the time to make cookie sandwiches, don't! The cookies bake up crisp and tasty on their own and they are perfect with a nice hot cup of earl grey.

Chocolate and Bergamot Sandwiches

yield about 15 cookie sandwiches

1c softened butter

3/4c powdered sugar

1t vanilla extract

zest of one bergamot orange

2T bergamot orange juice

1 1/2c flour

1/2c cocoa powder

2T cornstarch

3/4t salt

2T cacao nibs (optional)

6oz chocolate to fill the cookie sandwiches

1. Sift together the flour, cocoa powder, cornstarch and salt. Set aside

2. Combine the butter, sugar, vanilla, and zest in a medium bowl. Stir with a wooden spoon until combined, then stir in the bergamot juice.

3. Add in the flour mixture and the cacao nibs and stir until just combined. Divide the dough in half, wrap in plastic and chill for at least 30min before rolling. While the dough is chilling preheat your oven to 350º.

4. Remove half of the dough from the fridge and roll out on a well floured surface or between 2 pieces of lightly floured parchment paper, the dough should be between 1/4''-1/8'' thick. Cut into desired shapes and place on lined baking sheets. If your dough has warmed up a bit, chill the cut cookies on the baking sheet for a few minutes before baking. Repeat with the other half of the dough and make sure to save and re roll the scraps. Bake for 12-15min, rotating the pans half way through the cooking time, until the cookies appear completely dry and are firm to the touch.

5. Let the cookies cool on the baking sheets for 10min, then remove to a rack to cool completely. The cookies should be crisp when done. If you find your cookies are a bit soft and crumbly put them back in the oven for a few minutes until they are baked all of the way through.

To Fill the Cookie Sandwiches

1. Turn half of the cookies over to expose the smooth underside.

2. Chop the chocolate very finely and melt over a double boiler or in the microwave. Let the chocolate cool until it is the consistency of mayonaise, about 15min, then use a spoon or pastry bag to fill each cookie with about 1t of chocolate. Top each chocolate topped cookie with another cookie, smooth side down and press gently. Let the chocolate harden completely before serving. Store in an airtight container for up to a week.

Notes:

-Bergamot is the floral, citrus flavor used in earl grey tea.

- If you find that the bergamot flavor is too strong, let the cookies sit for a day or so. The flavors mellow and blend really nicely.

- I haven't tried yet, but I think these chocolate cookies would make an excellent homemade oreo base.

- If you can't find bergamots in your area you can substitute an orange zest and juice.