Blood Orange and Campari Granita
Recipe courtasy of Nick Landino, kitchen manager at COPIA. Adapted from The Gourmet Cookbook (Houghton Mifflin, 2004)
Makes about 7 cups
1 1/3 cups sugar
1 cup water
3 cups fresh blood orange juice with some pulp (from 4 to 5 blood oranges)
¼ cup Campari
About 28 three-inch long strips of blood orange zest, removed with a vegetable peeler (optional)
In a 2-quart saucepan, bring the sugar and water to a boil, stirring until the sugar is dissolved. Remove from the heat and cool the syrup to room temperature. Stir the orange juice and Campari into the syrup. Pour the mixture into a 13-by-9-inch metal baking pan. Freeze for 3 to 4 hours, stirring and crushing lumps of ice with a fork every 30 minutes, until the mixture is firm but not frozen hard.
Before serving, scrape the granite with a fork to lighten the texture. Garnish with the zest if desired, and serve.
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