The combination of bitter Campari and sweet tangerine couldn’t be more refreshing.

　　

Ingredients

serves 8 on it¿s own or 12 as part of fourplay

　　2 cups (470g) fresh tangerine juice

　　1/4 cup (50g) sugar

　　1/3 cup (75g) Campari

　　

Step 1

Put 1/2 cup of the tangerine juice in a small saucepan with the sugar and heat, stirring, until the sugar is dissolved. Combine with the remaining 1 1/2 cups juice and the Campari.

　　

Step 2

Pour into a baking dish and freeze for at least 8 hours.

　　

Step 3

To serve, scrape across the top of the granité with a fork to make small crystals.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__