Granita, a semi-frozen dessert similar to sorbet that originally hails from Italy, is a perfect summer party treat and although it looks impressive, it's very easy to prepare. Typically flavoured with coffee, lemon, mandarins, wild strawberries, mint or almonds, granita makes an icy-cold alternative to cocktails with the addition of a splash of vodka, gin or Campari for an alcoholic kick. Although our recipe uses ruby grapefruit, any fruit juice can be used in this delicious dessert.
- 1 cup sugar
- juice of 1 ruby grapefruit
- Campari (or vodka or gin) to taste
- candied orange zest strips to serve (optional)
Heat sugar and 1 cup of water in a small saucepan over a medium heat until sugar dissolves to create a syrup. Chill syrup before mixing one part syrup with three parts grapefruit juice. Add Campari to taste. Pour onto a baking tray and freeze until firm, then remove and break up mixture with a fork. Return to freezer. Repeat process every half hour until mixture has a frozen, but slushy consistency. Alternatively, blitz frozen mixture in a food processor just before serving. To serve, spoon granita into glass cups and top with strips of candied orange zest and an extra splash of Campari, if desired. Serves 1–2.
