Ingredients

Method

• 1 1/4 cups grapefruit juice
• 3 T caster sugar
• Cape gooseberries, halved, to garnish
• Grapefruit segments, to garnish
• Microgreens, to garnish
For the Campari-and-orange jellies:
• 5 t Campari
• 3/4 cup orange juice
• 4 t caster sugar
• 1 1/2 gelatine leaves, soaked in water for 5 minutes

Method

Ingredients

Slowly heat the grapefruit juice and sugar in a saucepan until the sugar has dissolved.

Remove from the heat and transfer to a wide baking tray. Freeze for 6 hours. Occasionally break up the icicles of the granita with a fork while it freezes. Once the granita has frozen completely, use a fork to scrape it out to serve.

To make the Campari-and-orange jellies, heat the Campari and orange juice in a small saucepan, then add the sugar and soaked gelatine. As soon as the gelatine has dissolved, pour the jelly mixture into moulds and chill to set.

Serve with the Campari-and-orange jellies, garnished with gooseberries, grapefruit and microgreens.