| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Pink grapefruit juice; fresh |
| 1 |
c |
Sugar |
| 3 |
|
Whole pink grapefruit; peel,pith remove,sec |
| 2 |
tb |
Campari liqueur |
| 1/4 |
c |
Mint leaves; chopped |
INSTRUCTIONS
In a small stockpot, bring juice, sugar and 3 cups water to a boil. stir
and remove from heat. Add grapefruit and let stand for 5 minutes. Using a
slotted spoon, remove grapefruit; cover and refrigerate. Add Campari
liqueur to liquid and pour into a metal bowl. Set over a bowl of ice water
to cool. Transfer liquid to a 9x13 glass baking dish, cover with plastic.
Freeze until mixture begins to set, about 30 minutes. Scrape icy particles
from the sides, stir with a fork and return to freezer. Repeat scraping and
stirring every 30 minutes until mixture is frozen with a grainy texture, 2
to 2 1/2 hours. Serve granita with grapefruit and mint.
Posted to MC-Recipe Digest V1 #197
Date: Mon, 12 Aug 1996 22:21:44 -0800
From: Kristine <ksimpson@cwo.com>
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