Campari adds a bitter note to sweet Ruby Red grapefruit juice in this refreshing granita. We like to enjoy this peach-hued treat as a pre-dinner aperitif.
- 2 cups freshly squeezed Ruby Red grapefruit juice
- 1⁄2 cup Campari
- 1⁄2 cup sugar
- 1⁄2 vanilla bean, split lengthwise, seeds scraped and reserved
Purée juice, Campari, sugar, vanilla seeds, and ⅓ cup water in a blender. Pour into a 9" x 13" baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses.
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