Pink Grapefruit and Campari Granita with Fresh Mint

  • Yield: 6 to 8 servings


1/2cup granulated sugar
2tablespoons firmly packed coarsely chopped fresh mint leaves, plus 6 to 8 mint sprigs for garnish
1tablespoon firmly packed, finely grated grapefruit zest
1cup water
2cups fresh pink grapefruit juice (3 to 4 grapefruits)
1/3cup Campari
12 to 16 pieces candied grapefruit peel for garnish (optional)


  1. Stir together the sugar, chopped mint, grapefruit zest, and water in a saucepan. Place over medium heat and bring to a simmer, stirring or swirling the pan until the sugar is completely dissolved. Remove from the heat and let steep for 5 minutes. Stir in the grapefruit juice and Campari.
  2. Strain the mixture through a fine-mesh strainer into a 13-by-9-inch glass dish, pressing on the solids to extract all their flavor. (Discard the solids.) Freeze until thickened and slushy, about 1 1/2 hours. Remove the dish from the freezer, scrape the surface and sides of the mixture with a fork to break up any clumps, and return the dish to the freezer. Continue to scrape every 30 to 60 minutes until you have a pile of light, icy slivers, about 3 hours total.
  3. Spoon the granita into chilled martini glasses. Crisscross two pieces of candied grapefruit peel (if using) over each serving, and top with a mint sprig. As you complete each glass, refrigerate it until all of the servings are assembled. When they are all ready, serve immediately, as the granita melts quickly.
  4. Freeze leftover granita in a tightly covered plastic container for up to 5 days. It will become more compact over time, but the flavor will be just as lively. Fluff with a fork just before serving.

This recipe reprinted with permission from the cookbook Farmers’ Market Desserts by Jenni Schacht