Instructions

Step 1

Purée juice, Campari, sugar, vanilla seeds, and ⅓ cup water in a blender. Pour into a 9" x 13" baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses.

Recipes

Grapefruit Campari Granita

Name: Grapefruit Campari Granita
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 cups freshly squeezed Ruby Red grapefruit juice; 1 ⁄ 2 cup Campari; 1 ⁄ 2 cup sugar; 1 ⁄ 2 vanilla bean, split lengthwise, seeds scraped and reserved

Serves
serves 4-6

LAURA SANT

Campari adds a bitter note to sweet Ruby Red grapefruit juice in this refreshing granita. We like to enjoy this peach-hued treat as a pre-dinner aperitif.

Ingredients

2 cups freshly squeezed Ruby Red grapefruit juice
¹⁄₂ cup Campari
¹⁄₂ cup sugar
¹⁄₂ vanilla bean, split lengthwise, seeds scraped and reserved

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Instructions

Step 1

Purée juice, Campari, sugar, vanilla seeds, and ⅓ cup water in a blender. Pour into a 9" x 13" baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses.