Poached grapefruit with grapefruit granita
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Pink grapefruit juice -- |
| Fresh | ||
| 1 | cup | Sugar |
| 3 | Whole pink grapefruit -- | |
| Peel,pith remove,sec | ||
| 2 | tablespoons | Campari liqueur |
| ¼ | cup | Mint leaves -- chopped |
Directions
In a small stockpot, bring juice, sugar and 3 cups water to a boil.
stir and remove from heat. Add grapefruit and let stand for 5 minutes. Using a slotted spoon, remove grapefruit; cover and refrigerate. Add Campari liqueur to liquid and pour into a metal bowl. Set over a bowl of ice water to cool. Transfer liquid to a 9x13 glass baking dish, cover with plastic. Freeze until mixture begins to set, about 30 minutes. Scrape icy particles from the sides, stir with a fork and return to freezer. Repeat scraping and stirring every 30 minutes until mixture is frozen with a grainy texture, 2 to 2½ hours. Serve granita with grapefruit and mint.
Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve
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