Serves 4
360 min
Pink Grapefruit & Campari Granita With Fresh Mint
Recipe GLPR80f6da971cad7b
A refreshing Italian-style frozen granita that captures the bright, citrusy essence of pink grapefruit balanced with the herbal bitterness of Campari. Fresh mint provides an aromatic finish to this elegant, icy dessert perfect for warm weather.
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Ingredients
3/4 cup granulated sugar
1 cup water
2 tablespoons coarsely chopped fresh mint leaves
1 tablespoon finely grated grapefruit zest
2 cups fresh pink grapefruit juice
1/3 cup Campari
6 to 8 fresh mint sprigs, for garnish
Directions
In a small saucepan, combine sugar, water, and coarsely chopped mint leaves. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely, about 3 to 4 minutes.
Remove from heat and stir in the grapefruit zest. Allow the mixture to cool to room temperature, about 15 minutes, then strain through a fine-mesh sieve to remove the mint leaves and zest, pressing gently on the solids. Discard the solids.
In a large bowl, whisk together the cooled sugar syrup, pink grapefruit juice, and Campari until well combined.
Pour the mixture into a 9-inch square baking dish, spreading it evenly. Cover with plastic wrap and place in the freezer.
After 45 minutes, scrape the mixture with a fork, breaking up any ice crystals that have formed around the edges and pushing them toward the center. Return to the freezer.
Repeat this scraping process every 30 to 45 minutes for 4 to 6 hours total, until the granita has a light, fluffy, slushy texture with small ice crystals throughout.
Once fully frozen and properly textured, serve the granita in chilled bowls, garnishing each serving with 1 to 2 fresh mint sprigs.
