Grapefruit and campari granita

ingredients

• Grapefruit and campari granita

  • 1/2 cup (110g) caster sugar
  • 1 cup (250ml) water
  • 2 tablespoon finely grated ruby red or pink grapefruit rind
  • 4 cup (1l) ruby red or pink grapefruit juice, strained
  • 1/2 cup (125ml) campari

method

• Grapefruit and campari granita

  • 1

    Stir sugar and water in small saucepan over heat, without boiling, until sugar dissolves. Bring to a boil. Boil, uncovered, without stirring about 5 minutes or until syrup thickens slightly. Remove from heat and cool to room temperature. Stir in rind, juice and Campari.

  • 2

    Pour mixture into a shallow cake pan. Cover with foil and freeze about 3 hours or until almost set.

  • 3

    Using a fork, scrape granita from bottom and sides of pan, mixing frozen with unfrozen mixture. Cover and return to freezer. Repeat process every hour for about 4 hours or until large ice crystals form and granita has a dry, shard-like appearance.

  • 4

    Serve granita in individual serving glasses.