| | | | 3 |  | cups fresh pink-grapefruit juice | | | | | 1 | | cup sugar | | | | | 3 | | pink grapefruits, peel and pith removed, cut in sections | | | | | 2 | | tablespoons Campari liqueur | | | | | 1/4 | | cup fresh mint leaves, chopped | | | | | 1. In a small stockpot, bring juice, sugar, and 3 cups water to a boil; stir, and remove from heat. Add grapefruit; let stand 5 minutes. Using a slotted spoon, remove grapefruit; cover, and refrigerate. Add Campari to liquid, and pour into a metal bowl. Set over a bowl of ice water to cool. | | | | | 2. Transfer liquid to a 9-by-13-inch glass baking dish; cover with plastic. Freeze until mixture begins to set, about 30 minutes. Scrape icy particles from 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 2 1/2 hours. | | | | | 3. Serve granita with grapefruit and mint. | | | | | | Per serving: 227 calories, trace fat, 0 mg cholesterol, 56 g carbohydrate, 2 mg sodium, 1 g protein, 2 g dietary fiber. |
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