Blood orange and campari granita

Serves: 4

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Total Time: 15

Prep Time: 15

• 100 gram(s) (31/2oz) caster sugar
• Pared peel and juice of 6 blood oranges
• 100 ml (31/2fl oz) Campari
• Blood orange wedges, to serve

Method

1. Boil 400ml (14fl oz) water in a small saucepan with the sugar and orange peel for 10 minutes. Remove from the heat and leave to cool completely. Remove the peel from the liquid before adding the orange juice and Campari. Pour the mixture into a shallow plastic container and transfer to the freezer.
2. Freeze for 3 hours, then remove from the freezer every 30 minutes and stir until slushy - coarse crystals will start to form. Keep frozen until ready to serve - due to its alcohol content, it will not freeze to a rock solid consistency.
3. When you are ready to serve, remove the granita from the freezer and give the crystals a final loosen with a fork. Spoon into chilled glasses and serve each glass with a wedge of blood orange.

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