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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

By: Valentine Warner

Published: 4 Jul 18
Updated: 18 Mar 24

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.

Easy
April 2016

Test kitchen approved

Serves 4-6
Hands on 10 min

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.

Nutrition: per serving

Calories: 81kcals
Fat: 0.1g (no saturated)
Protein: 0.3g
Carbohydrates: 12.9g (12.9g sugars)
Fibre: no fibre
Salt: no salt

For 6

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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.

Recipe from April 2016 Issue

Nutrition

For 6

Nutrition: per serving

Calories: 81kcals
Fat: 0.1g (no saturated)
Protein: 0.3g
Carbohydrates: 12.9g (12.9g sugars)
Fibre: no fibre
Salt: no salt

delicious. 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.