Campari-and-orange jellies with grapefruit granita

Campari-and-orange jellies with grapefruit granita

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  • 4
  • Easy
  • Dairy free
  • 20 minutes, plus freezing time
  • 10 minutes
  • Woolworths Spumante Brut Non-Vintage


  • 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

Cooking Instructions

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.


Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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