| 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
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