CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Vegetables |
|
January 199 |
1 |
servings |
INGREDIENTS
1 1/3 |
c |
Sugar |
1 |
c |
Water |
3 |
c |
Fresh pink grapefruit juice; (from about 4 pink |
|
|
; grapefruits) with |
|
|
; some pulp |
1/4 |
c |
Campari |
|
|
Garnish:; (3-inch-long) pieces |
|
|
; fresh grapefruit |
|
|
; zest, removed with |
|
|
; a vegetable peeler |
INSTRUCTIONS
In a saucepan bring sugar and water to a boil, stirring until sugar is
dissolved. Let syrup cool. Stir in grapefruit juice and Campari and freeze
in a shallow metal pan, stirring and crushing lumps with a fork every 30
minutes, 3 to 4 hours, or until mixture is firm but not frozen. Scrape
granita with a fork to lighten texture. Serve granita in chilled goblets
and garnish with zest.
Makes about 7 cups.
Gourmet January 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Our God is an *_AWESOME_* God!”