The addition of the Italian aperitif Campari to fresh orange juice gives a slightly bitter taste to this light and refreshing dessert.
Ingredients
3 cups strained fresh orange juice
1/2 cup Campari
1/2 cup plus 2 tablespoons sugar
3 nectarines, halved, pitted, cut into 1/3-inch-thick wedges
Fresh mint sprigs
Directions
Stir orange juice, Campari and 1/2 cup sugar in medium bowl until sugar dissolves. Transfer to 13 x 9 x 2-inch glass baking dish. Freeze until frozen, at least 6 hours or overnight.
Place 6 dessert glasses or Martini glasses in freezer. Mix nectarines and remaining 2 tablespoons sugar in large bowl. Let stand at room temperature at least 30 minutes, or refrigerate up to 2 hours.
Using fork, scrape surface of granita to form crystals. Divide granita among frozen glasses. Top with nectarine mixture. Garnish with mint and serve immediately.
