Pink grapefruit granite at Campari
- 6 Pink grapefruit
- 10 cl Campari
- 1/2 Citron
- 50 g Granulated sugar
- Squeeze 4 grapefruit. Mix the juice with the Campari and a drizzle of lemon juice. Add the sugar and mix until melted.
- Pour into a large dish in stainless steel (good cold conductor). Take 6 hours in the freezer. After 1 hour, scrape the ice crystals already taken from the edges with a fork to bring them back to the still liquid center. Repeat this operation 2 to 3 times until the whole mass is flaked in ice. You can then keep the granita up to 48 hours in the freezer. In this case, take the trouble to "granit" with the fork 30 min before serving.
- At the last moment, peel the remaining 2 grapefruits. Spread them in frosted glasses and cover with granite.