1 cup (250 ml) strained freshly squeezed orange juice
1/2 cup (125 ml) Campari
1/2 teaspoon freshly squeezed lemon juice
Stir the orange juice, Campari, and lemon juice together, then pour into an 8-inch (20-cm) square metal pan. Place in the freezer. Stir the mixture with a spoon every hour or so to break it up into large ice crystals. If you forget to stir the mixture and it freezes solid, don’t panic. To return the granita it to its granular texture, break it into chunks and pulse briefly in the food processor. To serve, spoon the granita into chilled glasses.
Recipe Variation
- Replace the orange juice with freshly squeezed grapefruit juice and add 2 tablespoons (25 grams) superfine (caster) sugar.
Reprinted with permission from Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes by Jennifer McLagan, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.