Frozen grapefruit–Campari granita layered with chilled botanical gin.

Scraping the pan every 45 minutes as it freezes is what turns a simple grapefruit-Campari mixture into granita instead of a solid ice block — each scrape breaks up forming ice crystals so the texture stays loose and snow-like rather than clumping. Topping the frozen scoop with prosecco right before serving means the bubbles hit while the granita is still ice-cold, not after it's started to melt.

Serves 1

Ingredients:

• 1 cup – Grapefruit juice (Ruby-red or yellow)
• 2 ounces – Campari
• 1 ounce – Simple Syrup
• 1 ounce – Water
• pinch – Sea Salt
• 1 – Grapefruit Peel
• splash – Prosecco

Steps:

1. Whisk grapefruit juice, campari, simple syrup, water and salt in a pan.
2. Freeze pan for 2-3 hours.
3. Scrape with a fork every 45 minutes to form granita.
4. Scoop snow into a glass and top with prosecco.
5. Express grapefruit peel and drop on top for garnish.

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