Poached grapefruit with grapefruit granita

Yield: 6 Servings

Ingredients:

3 c Pink grapefruit juice -- Fresh
1 c Sugar
3 Whole pink grapefruit -- Peel pith remove sec
2 tb Campari liqueur
1/4 c Mint leaves -- chopped

Instructions:

In a small stockpot bring juice sugar and 3 cups water to a boil. stir and remove from heat. Add grapefruit and let stand for 5 minutes. Using a slotted spoon remove grapefruit; cover and refrigerate. Add Campari liqueur to liquid and pour into a metal bowl. Set over a bowl of ice water to cool. Transfer liquid to a 9x13 glass baking dish cover with plastic. Freeze until mixture begins to set about 30 minutes. Scrape icy particles from the sides stir with a fork and return to freezer. Repeat scraping and stirring every 30 minutes until mixture is frozen with a grainy texture 2 to 2 1/2 hours. Serve granita with grapefruit and mint. Recipe By : Martha Stewart Living May 1996 From: Debbie Barry - Innermail Emc.Ve