Pink-Grapefruit-and-Ginger Granita
 
Makes 8 to 10 servings
Ingredients
  • 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
Instructions
  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.
Recipe by Victoria at https://victoriamag.com/pink-grapefruit-and-ginger-granita/