Ingredients
3 cups pink or ruby red grapefruit juice
1 cup boiling water
1/2 cup superfine sugar
1 tablespoon grated lime zest
2 tablespoons Campari
Fresh mint leaves
Instruction
1. Whisk grapefruit juice, water sugar, and lime zest in large bowl until sugar dissolves. Pour mixture into 9 x 13 inches baking dish. Cover and freeze until partially frozen, about 2 hours. Remove from freezer and stir with fork, breaking up ice crystals. Cover pan again and return to freezer. Continue to freeze, stirring mixture with fork for 30 minutes, until completely icy about 3 hours longer.
2. Scoop granita loosely into airtight container and store in freezer up to 1 month. To serve, scoop into glasses. Drizzle each serving with 1 teaspoon Campari and garnish with mint leaves
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