Grapefruit And Campari Granita Recipes
GRAPEFRUIT-CAMPARI GRANITA WITH VANILLA WHIPPED CREAM
Provided by Karen DeMasco
Categories Liqueur Milk/Cream Mixer Citrus Dairy Dessert Freeze/Chill Vegetarian Frozen Dessert Grapefruit Spice Vanilla Spirit Campari Party Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 11
Steps:
- For granita:
- Combine 1 cup grapefruit juice and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat; stir in remaining 1 cup grapefruit juice, Campari, and grated peel. Pour mixture into 11x7x2-inch glass baking dish or metal baking pan. Cover and freeze until firm, at least 8 hours or overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.
- Using sharp knife, cut off all peel and white pith from 4 grapefruits. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Squeeze any remaining juice from membranes into bowl. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
- For vanilla whipped cream:
- Combine whipping cream, crème fraîche, and powdered sugar in medium bowl. Scrape in seeds from vanilla bean; reserve bean. Using electric mixer, beat mixture until soft peaks form. Add reserved vanilla bean to cream mixture; cover and chill at least 2 hours. DO AHEAD: Can be made 4 hours ahead. Keep chilled.Remove vanilla bean and rewhisk cream mixture until thick before using.
- Using fork, scrape surface of granita to form icy flakes. Divide grapefruit segments and juices from bowl among 6 dessert glasses. Divide granita among glasses. Top each with large dollop of vanilla whipped cream and serve immediately.
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.
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- Stir the grapefruit juice, Campari, lemon juice and sugar together in a large measuring jug or bowl until the sugar has totally dissolved, then strain the mix into a freezerproof container. Put on the lid and pop it into the freezer for 2 hours.
- Scrape the mixture with a fork to mix it up a little, then freeze again.Repeat 2-3 times every 1–2 hours until the granita has a light, snow- like consistency.
- Spoon the granita into chilled glasses and serve immediately with a good sipping gin at room temperature.
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