Title: Poached grapefruit with grapefruit granita
      Yield: 6 Servings
 
      3 c  Pink grapefruit juice --
           Fresh
      1 c  Sugar
      3    Whole pink grapefruit --
           Peel,pith remove,sec
      2 tb Campari liqueur
    1/4 c  Mint leaves -- chopped
 
  In a small stockpot, bring juice, sugar and 3 cups water to a boil.
  stir and remove from heat. Add grapefruit and let stand for 5
  minutes. Using a slotted spoon, remove grapefruit; cover and
  refrigerate. Add Campari liqueur to liquid and pour into a metal
  bowl. Set over a bowl of ice water to cool. Transfer liquid to a 9x13
  glass baking dish, cover with plastic. Freeze until mixture begins to
  set, about 30 minutes. Scrape icy particles from the sides, stir with
  a fork and return to freezer. Repeat scraping and stirring every 30
  minutes until mixture is frozen with a grainy texture, 2 to 2 1/2
  hours. Serve granita with grapefruit and mint.