Recipe from Bitter © 2014 by Jennifer McLagan. Photography by Aya Brackett. Published by HarperCollins Canada. All rights reserved.
Campari and orange juice is an excellent aperitif, and a good introduction to bitter. The same combination, though in different proportions to the cocktail, can be frozen into a granita. The advantage of this kind of ice is that you don't need any fancy machines; you simply need to stir the mixture during the freezing process to break up the ice crystals. The result is a granular ice.
Servings: 4 to 6
Ingredients
1 cup strained freshly squeezed orange juice
1/2 cup Campari
1⁄2 teaspoon freshly squeezed lemon juice
Method
Stir the orange juice, Campari, and lemon juice together, then pour into an 8-inch 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.
Variation: Replace the orange juice with freshly squeezed grapefruit juice and add 2 tablespoons superfine (caster) sugar.
Recipe adapted from Bitter © 2014 by Jennifer McLagan. Published by HarperCollins Canada. All rights reserved.