When the weather is really hot, there’s nothing better than a glass of granita… the best I ever had was in Sicily (home of the granita) made with lemon that was really tasty (had 3 in one go) so I was really curious to try this recipe out.
pink grapefruit and campari granita
you will need
7.5 dl freshly squeezed pink grapefruit juice
125 gr. sugar
2dl water
2dl Campari
Put the sugar and water in a pan, heat it up and let boil for 2-3 minutes (until the sugar is dissolved), set a aside and let cool.
Once the syrup is cold, add the juice and Campari, stir well and freeze in a shallow metal pan (I used a plastic Tupperware), stirring and crushing lumps with a fork every 30 minutes, 3 to 4 hours, or until mixture is firm but not frozen. Scrape with a fork to lighten the texture. Serve the granita in chilled goblets and garnish with zest.
