Lifestyle
Recipe: Ruby Grapefruit And Campari Granita
RECIPES PETE EVANS
STYLING KRISTIN BUESING
PHOTOGRAPHS MICHAEL OMM
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.
STYLING KRISTIN BUESING
PHOTOGRAPHS MICHAEL OMM
All About Granita
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.
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