Grapefruit and Campari Granita
- Ready In:
- 4hrs 10mins
- Ingredients:
- 5
- Yields:
-
7 cups (approximately)
ingredients
- 1 1⁄3 cups sugar
- 1 cup water
- 3 cups fresh pink grapefruit juice, with some pulp
- 1⁄4 - 1⁄3 cup campari (depending on how strong you like it)
-
Garnish
- long strips grapefruit zest, removed with vegetable peeler,and given a curl
directions
- 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 30-40 minutes, 3 to 4 hours, or until mixture is firm but not frozen.
- Scrape granita with a fork to lighten texture.
- Serve in chilled, stemmed glasses and garnish with a curl of zest.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.