Cooksister’s ruby grapefruit and campari granita Recipe

The Eat Out Woolworths Restaurant of The Year All the Eat Out star restaurants Eat Out judging process

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Cooksister’s ruby grapefruit and campari granita

This frozen dessert is similar to a sorbet, but more granular as it's not whipped. It's super-easy and has a deliciously grown-up citrussy flavour.

Serves: Makes about 1.5 litres

Ingredients

290ml white granulated sugar

250ml water

750ml (juice of about 4 grapefruit) fresh ruby grapefruit juice with some pulp

75ml campari

sprigs of mint to garnish

Method

Bring the water and sugar to a boil in a saucepan over medium heat, stirring until the sugar is dissolved. Allow the syrup to cool for 5 to 10 minutes, then stir in the juice and Campari and freeze the mixture in a shallow metal pan. Remove from the freezer, stir and crush lumps with a fork every 30 minutes for 3 to 4 hours. The mixture should be firm but not frozen solid. When you are ready to serve, scrape the granita up with a fork to create grainy crystals and granules. Scoop into pretty chilled glasses and serve garnished with fresh mint.