Granita di Pompelmo e Campari

• 200 grams (1 cup) granulated sugar
• Finely grated zest of 2 grapefruits

Combine the sugar, 750 milliliters (3 cups) water, and half of the grapefruit zest in a saucepan (casseruola). Bring to a boil; immediately remove the pan from the heat.

Chill in an ice bath