Campari and citrus are made for each other, as demonstrated in this simple recipe for Campari granita.
1 cup fresh orange juice, strained
½ cup Campari
½ tsp. fresh lemon juice
Combine all ingredients and stir. Pour into an 8-inch square metal pan and freeze. Stir the mixture with a spoon every hour or so to break it up into larger ice crystals. If you forget to stir the mixture and it freezes solid, don’t panic.
To return the granita to its granular texture, break it into chunks and pulse briefly in a food processor. To serve, spoon the granita into chilled glasses. Serves 4-6.
Reprinted with permission from Bitter: A Taste of the World’s Most Dangerous Flavor by Jennifer McLagan. Published by 10 Speed Press, an imprint of Random House