Yield: 1 servings
Measure | Ingredient |
---|---|
1⅓ cup | Sugar |
1 cup | Water |
3 cups | Fresh pink grapefruit juice; (from about 4 pink |
\N \N | ; grapefruits) with |
\N \N | ; some pulp |
¼ cup | Campari |
\N \N | Garnish:; (3-inch-long) pieces |
\N \N | ; fresh grapefruit |
\N \N | ; zest, removed with |
\N \N | ; a vegetable peeler |
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.