Campari Granité with Pomelo Confit





  1. Take 9 segments out of the syrup they are kept in and gently pat them dry with a paper towel. Place the pomelo segments at the bottom of a flat bowl; arrange them in a 3 by 3 layer in an even rectangle with the segments slightly overlapping.
  2. Spoon approximately 60 g / 2.11 oz of granité directly on top of the pomelo segments.
  3. Serve immediately.

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