Newly anointed Executive Pastry Chef Ghaya Oliveira of Restaurant Daniel (formerly of Boulud Sud ) is the brains behind this underrated feat of dessert lusciousness: the grapefruit givré. In case you’re wondering, “givré” is French for “covered in frost.” Buried in a frozen grapefruit shell, below a crown of halva and a caramelized orange tuile, lies a treasure chest of rose Turkish delight, grapefruit sorbet and jam, sesame foam, fresh fruit, and halvah crumble. This is the kind of dessert that I could eat often and still find something new to delight in. Indeed, desserts like this make me enjoy going out to eat. But if you find yourself with a free day or two and want to try making this dessert at home, here is the recipe. But first, enjoy the slideshow at Serious Eats: Sweets.
Buttery. Salted. Caramel. 
Have you made the loukoum yet? I think there might be a typo. 1 1/2 cups of sugar will not dissolve in 2 tsp of orange juice and 3 Tbsp of water.
If you double the amount of liquid, the sugar will dissolve. At a specific temperature, all syrups contain the same amount of sugar regardless of how much water you start with. However, the more water you use, the longer the syrup will take to reach the specific temperature. Here is a general chart on sugar temperatures and concentrations. Thank you for catching this.