Grapefruit and Campari Granita

1. 1

   Bring sugar and water to a boil, stirring until sugar is dissolved.

2. 2

   Let syrup cool.

3. 3

   Stir in grapefruit juice and Campari and freeze in a shallow metal pan, stirring and crushing lumps with a fork every 30-40 minutes, 3 to 4 hours, or until mixture is firm but not frozen.

4. 4

   Scrape granita with a fork to lighten texture.

5. 5

   Serve in chilled, stemmed glasses and garnish with a curl of zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.