Name: Ciao Papi’s Campari and orange granita
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 75 ml Campari; 75 ml Cointreau; 225 ml apple juice; 75 ml lemon juice; 75 ml passionfruit juice (from about 6 passionfruit); 25 ml sugar syrup (see note); 4 oranges, halved (skins reserved) and juiced, plus orange wedges to serve

“This is a great after-dinner dessert-slash-cocktail,” says Ian Trinkle. “We wanted to use up all the empty orange shells after watching our orange-juice machine split oranges in half.” Start this recipe one day ahead to make the granita.

Ingredients

75 ml Campari

75 ml Cointreau

225 ml apple juice

75 ml lemon juice

75 ml passionfruit juice (from about 6 passionfruit)

25 ml sugar syrup (see note)

4 oranges, halved (skins reserved) and juiced, plus orange wedges to serve

Method

1.Mix ingredients (except orange halves) in a large bowl, pour into a tray and freeze overnight.

2.Freeze orange halves to chill (1 hour). Scrape frozen mixture into ice crystals with a fork, then spoon into orange halves. Serve on ice with orange wedges and a classic Italian digestif such as Amaro Montenegro on the side.