Chefs' Recipes

Ciao Papi’s Campari and orange granita

Equal parts boozy and refreshing.

By Ian Trinkle
  • 10 mins preparation (plus freezing)
  • Serves 4
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"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.


  • 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


  • 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.


For sugar syrup, combine equal quantities caster sugar and boiling water in a jug and stir to dissolve.