Whisk together the grapefruit juice and sugar. Add the Campari, lemon and orange juices.
- 1-3/4 pints fresh squeezed grapefruit juice, strained
- 14 ounces superfine sugar
- 7 fluid ounces Campari
- Juice of 2 lemons
- Juice of 2 oranges
Freeze in an ice cream maker, or in a metal container for a granita texture.
YIELD: 10-12 servings
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