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GRAPEFRUIT
AND CAMPARI GRANITA
1/2 cup
sugar
1 cup water
2 tablespoons finely grated ruby red or pink grapefruit rind
4 cups ruby red or pink grapefruit juice, strained
1/2
cup Campari
Combine
sugar and the water in large pan, stirring
over heat, without boiling, until sugar
dissolves. Bring to boil, boil 3 minutes
or until slightly thickened, remove from
heat; cool.
Stir rind,
juice and Campari into sugar mixture.
Pour into a shallow pan, cover with foil;
freeze until firm. Stir occasionally
with a fork during freezing. Shave granita
into individual glasses to serve.
Serves 6. |
