Ruby Grapefruit and Campari Granita recipe

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07/25/2011

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Ruby Grapefruit and Campari Granita recipe

Try this recipe for Ruby Grapefruit and Campari Granita as a dessert - It can be made alcoholic or virgin.

Ingredients

290ml white granulated sugar
250ml water
750ml fresh ruby grapefruit juice with some pulp (juice of about 4 grapefruit)
75ml Campari
sprigs of mint to garnish

Directions

Bring the water and sugar to a boil in a saucepan over medium heat, strring until the sugar is dissolved. Allow the syrup to cool for 5-10 minutes, then stir in the juice and Campari and freeze the mixture in a shallow metal pan.

Remove from freezer, stir and crush lumps with a fork every 30 minutes for 3-4 hours. The mixture should be firm but not frozen solid. When you are ready to serve, scrape the granita up with a fork to create grainy crystals and granules.

Scoop into pretty chilled glasses and serve garnished wth fresh mint.

Comments

For a non alcoholic version add more grapefruit juice and less Campari

Servings

Makes 1.5 Liters

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