Pink-Grapefruit-and-Ginger Granita

Pink-Grapefruit-and-Ginger Granita

Citrus and spice mingle splendidly in frosty Pink-Grapefruit-and-Ginger Granita. Just before serving, a drizzle of ruby-hued Campari liqueur tints the shaved ice, rendering the tantalizing refresher slushy and pink. 

Pink-Grapefruit-and-Ginger Granita
Makes 8 to 10 servings
  • 3½ cups fresh pink-grapefruit juice (approximately 4 grapefruit)
  • 1½ cups Ginger Simple Syrup (recipe follows)
  • 1½ cups sparkling water, chilled
  • 1 to 1¼ cups Campari liqueur, chilled
  • Garnish: fresh basil
  1. In a chilled stainless-steel bowl, whisk grapefruit juice and Ginger Simple Syrup until combined. Add sparkling water, and stir to combine. Pour mixture into a freezer-safe 2-quart baking pan or plastic container.
  2. Freeze for 30 minutes. Using a fork, stir icy portions into middle of container. Return to freezer for 1½ to 2 hours, removing every 30 minutes to stir. Using fork, rake mixture into flaky crystals. Granita can be stored, frozen, for up to 3 days.
  3. Immediately before serving, scrape mixture into goblets, and pour approximately 1 ounce liqueur into bottom of each glass. Garnish with basil, if desired.

Ginger Simple Syrup
Makes 1½ cups
  • 1½ cups sugar
  • 1½ cups water
  • 1 (4-inch) piece fresh gingerroot, peeled and roughly chopped
  • ⅛ teaspoon sea salt
  1. In a small saucepan, combine sugar, water, ginger, and salt. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, and simmer for 10 minutes, or until sugar is
  2. dissolved. Remove from heat, and let cool completely. Strain mixture through a fine-mesh sieve* into an airtight container. Syrup can be stored, refrigerated, for up to 2 weeks.
*You may substitute cheesecloth for a fine-mesh sieve, if desired.


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