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Poached Grapefruit with Grapefruit Granita
3 c Pink grapefruit juice, fresh
1 c Sugar
3 Whole pink grapefruit -- Peel, pith remove, sectioned
2 tb Campari liqueur
1/4 c Mint leaves -- chopped
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.
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