The world does not need Campari Granita. It is enough, I think, that Campari exists, and that we can mix it with soda water and drink it. But the instant I saw this recipe in Jennifer McLagan’s excellent book Bitter, I knew I had to make it, because the only thing better than straight-up Campari and soda (or a Negroni, or an Americano, or a shandy), is Campari and orange or grapefruit juice and the smallest splash of lemon juice, frozen and forked to the texture of a snow cone and eaten with a spoon on a sticky July evening, while you make dinner. Or more succinctly, in the words of our friend Michael Riha: this stuff is great. Cheers.
Stir the juice, Campari, and lemon juice (and sugar, if using grapefruit juice) together. Pour into an 8-inch square metal pan (or another pan of similar volume). Place in the freezer. Stir the mixture with a spoon every hour or so, to break it up into large ice crystals. I used a fork for the last stirring, to make the ice crystals finer and fluffier. It took about three hours for my granita to be fully frozen and to the right texture. If you forget to stir the mixture and it freezes solid, don’t panic: just break it into chunks and pulse briefly in the food processor. To serve, spoon the granita into chilled glasses.
Yield: 4 to 6 servings
Matthew says that this formula makes one serving, but I find that it’s also a nice amount for one adult and one young child. Be sure to use a high-fat, natural (not Dutch-processed) cocoa powder, like Penzey’s or Scharffen-Berger.
Whisk together the cocoa powder and sugar in a mug, if serving one, or, if serving two, just do this in the measuring cup that you measured the milk in. Add a splash of the hot milk, and continue whisking until a thick paste forms. Continue adding milk and whisking until the cocoa is rich and well-blended. Serve immediately.
Yield: 1 good adult serving, or enough for 1 adult and 1 kid who don't mind sharing