Recipe

Grapefruit and campari granita

May 31, 2009 2:00pm
  • 20 mins cooking
  • Serves 6
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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.

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