Grapefruit Campari Granita + Yogurt Semifreddofeatured

Sweet, tart, and refreshing, this pretty in pink Grapefruit Campari Granita + Yogurt Semifreddo situation is the perfect end to any meal.

I’m smitten with the flavor combo here – the grapefruit and Campari will wake up your taste buds (Negroni lovers will pretty much die when they taste it) – and it is a match made in heaven with the yogurt semifreddo. It’s like a little game of tag between sweet and tart, a barely there kiss of bitterness, then a second rendition of sweet and tart.

And the texture! It’s simply delightful. Icy and creamy all at once – it’s reminiscent of all those granita con panna we had in Sicily.

I have to give a big shout-out to Locanda for this recipe. This dessert was one of my absolute favorite things I learned while working there. It’s light and refreshing, but still a total treat – just the kind of dessert I’m in the mood for after a big dinner of all those amazing pastas they make at the restaurant.

Extra bonus, this Grapefruit Campari Granita + Yogurt Semifreddo is great for dinner parties because you can make it all ahead of time and look effortlessly impressive when you bust them out of the freezer. Domestic goddess status, no sweat.

Grapefruit Campari Granita + Yogurt Semifreddo //

Grapefruit Campari Granita + Yogurt Semifreddo

Yield: 2 quarts granita; 2 quarts semifreddo (about 12 servings)

Prep Time: 4 hours, 15 minutes

Cook Time: 5 minutes

Total Time: 4 hours, 20 minutes

Light and refreshing, icy and creamy, this granita-semifreddo combo is a textural delight. And the flavor combo is killer. It’ll wake up your taste buds and end your meal on a high note.


  • 1 1/3 cup sugar
  • 1 ½ cup hot water
  • 3 cups fresh grapefruit juice (you’ll need 4 large grapefruits)
  • ¼ cup Campari
  • 1 pinch of salt
  • 2 cups heavy cream
  • 3 eggs
  • 2 yolks
  • 3/4 cup sugar
  • 1 pinch salt
  • 1 ½ cup plain whole-milk Greek yogurt


  1. In a large saucepan, stir together the sugar and hot water to dissolve the sugar. If needed, heat gently to dissolve the sugar, but don’t let it boil – you don’t want to let much water evaporate.
  2. Stir in the juice, Campari, and salt.
  3. Transfer to a baking dish (a 2-quart 7x11” Pyrex pan works perfectly) and freeze, raking with a fork every half hour until the mixture is frozen. (Note: If you’re making the granita in advance, you can rake it up and store in quart containers until you’re ready to assemble.)
  5. Whip heavy cream to soft peaks. Place in the fridge to chill.
  6. Bring a large saucepan with a few inches of water in it to a gentle simmer. Place a bowl over it (the bottom should not touch the water), and whisk together eggs, yolks, sugar, and salt until mixture reaches 170F (hot to touch), about 5 minutes. It should be thickened like pancake batter.
  7. Transfer to a mixer bowl and whisk on high until cool and tripled in volume, about 6 minutes.
  8. Fold in the yogurt. Fold in the whipped cream. Fill your dessert glasses about halfway and freeze.
  10. Fluff up the granita by raking it with a fork. Spoon into the glasses, over the layer of yogurt semifreddo. Garnish with a slice of grapefruit, candied kumquat, or sprig of mint if you’d like!


(Adapted from Locanda)

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