Campari and ruby grapefruit granita
Valentine Warner’s boozy granita made from Campari and fresh ruby grapefruit juice is a quick and effortless dinner party dessert that’s guaranteed to please.
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Ingredients
- 400ml ruby grapefruit juice (not from concentrate)
- 75ml Campari
- 50ml lemon juice, freshly squeezed and strained
- 3 tbsp caster sugar
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Method
- Stir the grapefruit juice, Campari, lemon juice and sugar together in a large measuring jug or bowl until the sugar has totally dissolved, then strain the mix into a freezerproof container. Put on the lid and pop it into the freezer for 2 hours.
- Scrape the mixture with a fork to mix it up a little, then freeze again.Repeat 2-3 times every 1–2 hours until the granita has a light, snow- like consistency.
- Spoon the granita into chilled glasses and serve immediately with a good sipping gin at room temperature.
Nutrition
- 81kcals Calories
- 0.1g (no saturated) Fat
- 0.3g Protein
- 12.9g (12.9g sugars) Carbs
- no fibre Fibre
- no salt Salt
For 6
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