Grapefruit and campari granita
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Sugar |
| 1 | cup | Water |
| 3 | cups | Fresh pink grapefruit juice; (from about 4 pink |
| ; grapefruits) with | ||
| ; some pulp | ||
| ¼ | cup | Campari |
| Garnish:; (3-inch-long) pieces | ||
| ; fresh grapefruit | ||
| ; zest, removed with | ||
| ; a vegetable peeler | ||
Directions
In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Let syrup cool. Stir in grapefruit juice and Campari and freeze in a shallow metal pan, stirring and crushing lumps with a fork every 30 minutes, 3 to 4 hours, or until mixture is firm but not frozen. Scrape granita with a fork to lighten texture. Serve granita in chilled goblets and garnish with zest.
Makes about 7 cups.
Gourmet January 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.