A granita is an Italian frozen dessert, like sorbet it's a combination of fruit juice and simple syrup but it has a grainier texture more similar to shaved ice. This is a simple summer dessert requiring very little equipment. Bitter Campari and sour hibiscus make an unlikely pair but are quite refreshing in this granita.
3 cups water
½ cup dried hibiscus (sorrel) flowers
1 cup Campari
½ cup agave nectar
Juice of 1 lemon
In a small saucepan, bring the water to a boil with the hibiscus flowers. Add the campari and agave nectar and simmer for about 3-5 minutes. Taste the mixture to see if it is sweet enough and that some of the alcohol has evaporated.
Squeeze over the lemon juice, and then strain the liquid into a bowl.
Cool to room temperature, stirring occasionally, then refrigerate until cold.
Freeze in a deep baking dish or glass or tupperware, scraping up the ice mixture every ½ hour or so, so that ice crystals do not form.
Serve in a martini glass with a sprig of mint.
