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.
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
- 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.
- 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.
- 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
- 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
- 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.