Skip to main content
Epicurious

Grapefruit and Campari Granita

4.8

(8)

Recipe information

  • Yield

    Makes about 7 cups

Ingredients

1 1/3 cups sugar
1 cup water
3 cups fresh pink grapefruit juice (from about 4 pink grapefruits) with some pulp
1/4 cup Campari
Garnish: 3-inch-long pieces fresh grapefruit zest, removed with a vegetable peeler

Preparation

  1. 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.

TagsFruit DessertDessertGranitaFrozen DessertCampariAmaroLiqueurAlcoholBeveragesGrapefruitCitrusFruitDairy FreeNut FreeGluten FreeQuickEasy5 Ingredients or FewerMake AheadGourmet
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.