Campari and ruby grapefruit granita

Name: Campari and ruby grapefruit granita
Yield: Serves 4-6
Cuisine: Italian recipes
Ingredients: 400ml ruby grapefruit juice (not from concentrate); 75ml Campari; 50ml lemon juice, freshly squeezed and strained; 3 tbsp caster sugar

Portion size: Serves 4-6
Hands on 10 min
Difficulty: easy

Dairy-free

Gluten-free

Recipe by: Valentine Warner

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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.
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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

Quick wins & tips

Make up to 48 hours ahead. If it sets too hard, take it out of the freezer until it softens slightly, then scrape it up with a fork to loosen it. Refreeze briefly.