Campari & Blood Orange Granita

This granita is divine spooned over raw oysters or sliced raw scallops marinated in citrus juices, as a between-course or predessert palate cleanser, or as an accompaniment to buttery pound cakes or dark chocolate cakes. When blood oranges are out of season, try it with the freshly squeezed juice of Seville oranges, tangerines, or ruby grapefruits.