Campari and Blood Orange Granita

Campari is almost always served with an accompanying slice of orange. The aromatics from the skin enhance those in the Campari. This combination makes one of my favourite granitas. Blood oranges vary in !avour, so taste this and adjust sweetness according

SERVES 4

150g (5¼oz/¾ cup) caster sugar finely grated zest of 1 blood orange 1 small bottle of Campari Soda (100ml/3½fl oz) or 4tbs neat Campari blood orange juice, strained 400ml (13½fl oz/1¾ cups) juice 1 lemon

In a small saucepan over a low heat, mix the sugar with the grated zest and the Campari, stirring until it has dissolved. Bring to the boil and boil for two minutes then remove from the heat.

Pour the blood orange juice into the syrup, mix well and add the lemon juice. Taste for seasoning. Pour into a shallow container and freeze, removing it a couple of times a !er an hour or two to scrape with a fork.