When it comes to cocktails, I always wing it when it comes to the recipe. I either modernize a classic with a different liquor and garnish, or I simply shake up (literally) what I have on hand to come up with something new-ish. I don’t follow recipes and enjoy crafting a cocktail that tastes great. Enter the granita which is a semi-frozen dessert made from sugar, water, and various flavorings. I was really craving a slushy-like dessert over the weekend, but this mama needed a spiked dessert. I had some rosé, Campari, and grapefruits and it was the perfect combo to make this boozy dessert. I added just enough Campari to balance out the sweetness of the sugar and Rosé and it’s just perfect. Alan has been enjoying it as a digestif every night after dinner!
Rosé Grapefruit Granita
1 cup sugar
2 cups freshly squeezed grapefruit juice (about 3 grapefruits)
2 cups Rosé
1/4 cup Campari
Mint and Chamomile flower for garnish
Directions: Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular baking dish. Stir in the grapefruit juice, Rosé, and Campari. Place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it’s firm and granular. Garnish with mint leaves and Chamomile flower.