Grapefruit and Campari Granita

• 1 1/3 cups sugar
• 1 cup water
• 3 cups fresh pink grapefruit juice (from about 4 pink grapefruits) with some pulp
• 1/4 cup Campari
• Garnish: 3-inch-long pieces fresh grapefruit zest, removed with a vegetable peeler

1. In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved.
2. Let syrup cool.
3. 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.
4. Scrape granita with a fork to lighten texture.
5. Serve granita in chilled goblets and garnish with zest.

sugar, water, pulp, fresh grapefruit zest

Taken from www.epicurious.com/recipes/food/views/grapefruit-and-campari-granita-10009 (may not work)