Tangerine Campari Granité Recipes

CAMPARI & ORANGE GRANITA

Steps:

• First make the sugar syrup: Combine the sugar and water in small saucepan and boil over high heat until the sugar is dissolved.
• Pour the sugar syrup into a 10 x 13 x 2-inch ceramic dish and stir in the orange juice, Campari, and lemon juice. Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Rake the granite every 30 minutes, until it's firm and granular. This should take a several hours. Serve frozen in pretty bowls or stemmed martini glasses.

TANGERINE-CAMPARI GRANITé

Steps:

• Put 1/2 cup of the tangerine juice in a small saucepan with the sugar and heat, stirring, until the sugar is dissolved. Combine with the remaining 1 1/2 cups juice and the Campari.
• Pour into a baking dish and freeze for at least 8 hours.
• To serve, scrape across the top of the granité with a fork to make small crystals.

GRAPEFRUIT AND CAMPARI GRANITA

Steps:

• In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Let syrup cool. Stir in grapefruit juice and Campari and freeze in a shallow metal pan, stirring and crushing lumps with a fork every 30 minutes, 3 to 4 hours, or until mixture is firm but not frozen. Scrape granita with a fork to lighten texture. Serve granita in chilled goblets and garnish with zest.