Pink grapefruit and Campari granita



Spring is just around the corner here in Europe, so we are on the hunt for the perfect warm weather cocktails for our next sunny aperitivo! What is better than a little grapefruit to give your guests a healthy kick to their libation?


Pink grapefruit and Campari granita

you will need

7.5 dl (25 ounces) freshly squeezed pink grapefruit juice

125 gr. (4.5 ounces) sugar

2dl (7 ounces)water

2dl (7 ounces) Campari

Put the sugar and water in a pan, heat it up and let boil for 2-3 minutes (until the sugar is dissolved), set a aside and let cool.

Once the syrup is cold, add the juice and Campari, stir well and freeze in a shallow metal pan (I used a plastic Tupperware), stirring and crushing lumps with a fork every 30 minutes, 3 to 4 hours, or until mixture is firm but not frozen.

Scrape with a fork to lighten the texture. Serve the granita in chilled goblets and garnish with zest.

all pictures © atelier BOEMIA

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