Tuesday, May 17, 2011

Grapefruit Campari Granita with Crème Chantilly

2 C. fresh ruby red or pink grapefruit juice, divided (about 3 large grapefruit)
5 tablespoons sugar
2/3 cup Campari
1 tablespoon (packed) finely grated ruby red or pink grapefruit peel

Crème Chantilly:
1 C. whipping cream
1 tbsp. caster (fine) sugar
1 tbsp. brandy (any fruit flavor)

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

For Crème Chantilly:

Pour cream into chilled mixing bowl, add sugar and brandy. Beat with electric mixer.

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