3/4 cup sugar
1/2 cup water
1/2 cup fresh pink grapefruit juice
1/2 cup
Fresh mint leaves, as garnish
1. To make a simple syrup, combine sugar and water, boil for 1 minute, and then cool.
2. Whisk 1/4 cup of the syrup with the grapefruit juice and champagne in a shallow pan. Place the pan in the freezer. Every half hour, stir the mixture with a fork until it is semifrozen, then keep in freezer until frozen through.
3. Scrape the granita out of the pan with a fork. Serve in large martini glasses, garnished with sprigs of fresh mint.
