Poached grapefruit with grapefruit granita

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

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