Pink Grapefruit Granita

Supremely light and refreshing - a fantastic palate cleanser at the end of a heavy meal, or before a heavy dessert! Campari adds extra pinkness and a faintly bitter edge.

Serves 4-6 Prep time 10 min + freezing time Cooking time 2 mins

100g caster sugar
200ml water
4 pink-fleshed grapefruit
1-2 tbsp Campari, or other citrus bitters


1 Combine sugar and water in a pan and bring to a boil. Simmer 2 minutes, then switch off heat and let cool completely.

2 Halve and squeeze grapefruit. Strain juice, pressing on pulp to extract every last drop. Stir cooled syrup into juice, to taste - you may not want to add it all. Stir in Campari. Pour into a metal tray or cake tin. Cover with foil and freeze for at least 3 hours. After 1 hour, stir with a large fork every 30 minutes.

3 The finished granita should have evenly coarse, flaky crystals. Once this texture is reached, the granita should be served as soon as possible, or at least within a few hours. Stir and fluff up the crystals again just before serving. Serve in chilled bowls.



Extracted from HerWorld / June 2006