Grapefruit granita

An impressive – yet impressively easy to make – adult chilly treat for those summer days when baking is not an option.

I love the pairing of bitters against citrus and this one was a no-brainer, with beautiful pink grapefruit and, one of my favorites, Campari.

{As a side note, the campari also serves to nicely enhance the color of the granita.}

Grapefruit and campari granita

(serves two)

You’ll need:

• 1 large or 2 medium-sized pink grapefruit(s)
• 4 T raw sugar
• 4 T Campari
• 1/4 t white pepper

1. Zest one of the grapefruits. On low heat, dissolve the sugar in about 1/3 cup of water. Add in the zest and bring to a simmer. Take off heat.

2. Juice the grapefruit and strain the juice so that you get a smooth granita.

3. Combine sugar syrup, juice, pepper, and Campari. Pour into a shallow wide freezer safe baking dish or a tupperware container.

4. Place in the freezer. After about an hour, stir the granita carefully to break up the ice crystals. Then freeze for another 3-4 hours (or longer).

5. To serve, use a fork to gently shave the top of the ice and scoop into cups or cones. Top with some candied grapefruit peel, if desired.