Pink grapefruit-Campari granita

PersonalPoints™ per serving
Total Time
3 hr 35 min
5 min
For the best results for this refreshing granita recipe, use freshly squeezed grapefruit juice. The flavor will be far superior without the harsh bitterness that store-bought juice sometimes has. Just keep in mind when you're at the grocery store that one large grapefruit yields about 1 cup of juice. The only other ingredients you need is superfine sugar, fresh Campari tomatoes, grated lime zest, and some water. Campari tomatoes aren't the same as grape tomatoes. They're redder and rounder and a bit smaller than a regular tomato, larger than a cherry tomato, and are super-juicy and sweet. We're sure you'll love 'em when you try 'em!


Pink grapefruit juice

3 cup(s), or ruby red juice


1 cup(s)

Superfine sugar

½ cup(s)

Fresh tomato(es)

2 Tbsp, Campari variety

Lime zest

1 Tbsp, grated


  1. Whisk together all ingredients in large bowl until sugar is dissolved. Pour mixture into 9 x 13-inch baking pan. Cover and freeze until partially frozen, about 2 hours. Remove from freezer and stir with fork, breaking up ice crystals. Cover pan and return to freezer, stirring mixture every 30 minutes, until completely icy, about 3 hours longer.
  2. Scoop granita loosely into airtight container and freeze up to 2 weeks. To serve, scoop into glasses or, using a fork, scrape along granita transferring ice shards to glasses.
  3. Per serving: about 2/3 cup