4
Easy
20 minutes, plus freezing time
10 minutes
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.
