Recipe information
Yield
Makes about 7 cups
Ingredients
1
1/3 cups sugar
1
cup water
3
cups fresh pink grapefruit juice (from about 4 pink grapefruits) with some pulp
1
/4 cup Campari
Garnish: 3-inch-long pieces fresh grapefruit zest, removed with a vegetable peeler
Need to make a substitution?
Preparation
In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Let syrup cool. Stir in grapefruit juice and Campari and freeze in a shallow metal pan, stirring and crushing lumps with a fork every 30 minutes, 3 to 4 hours, or until mixture is firm but not frozen. Scrape granita with a fork to lighten texture. Serve granita in chilled goblets and garnish with zest.