Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Pink grapefruit juice -- |
| \N \N | Fresh |
| 1 cup | Sugar |
| 3 \N | Whole pink grapefruit -- |
| \N \N | Peel,pith remove,sec |
| 2 tablespoons | Campari liqueur |
| ¼ cup | Mint leaves -- chopped |
In a small stockpot, bring juice, sugar and 3 cups water to a boil.
stir and remove from heat. Add grapefruit and let stand for 5 minutes. Using a slotted spoon, remove grapefruit; cover and refrigerate. Add Campari liqueur to liquid and pour into a metal bowl. Set over a bowl of ice water to cool. Transfer liquid to a 9x13 glass baking dish, cover with plastic. Freeze until mixture begins to set, about 30 minutes. Scrape icy particles from the sides, stir with a fork and return to freezer. Repeat scraping and stirring every 30 minutes until mixture is frozen with a grainy texture, 2 to 2½ hours. Serve granita with grapefruit and mint.
Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve