Name: Grapefruit and campari granita
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 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

Ingredients

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

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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