Granita
Pink grapefruit granita
Serves 4
Very light, very refreshing. Use this as a palate cleanser at the end of a heavy meal or before a heavy dessert. Campari adds extra pinkness and a faintly bitter edge. Yummy.
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100g caster sugar
200ml water
4 pink-fleshed grapefruit
1-2 tbsp Campari, or other citrus bitters
First
Combine sugar and water in a pan and bring to a boil. Simmer for 2 minutes,
then switch off the heat and let cool completely. Halve and squeeze grapefruits.
Strain juice, pressing on pulp to extract as much juice as possible. Stir
cooled syrup into the juice to taste, I often don’t use all of the syrup.
Second
Pour into metal tray or cake tin, cover with foil and freeze for at least
3 hours. After one hour, stir with a large fork every 30 minutes. The finished
granita should have coarse and flaky crystals and be of an even texture. Once
this texture is reached, the granita should be served within a few hours.
Stir and fluff up the crystals again before serving.
Serve in small chilled bowls.