Grapefruit juice simmers with maple crystals until they dissolve, takes a pour of Campari, then freezes in a shallow pan, scraped with a fork every half hour into glittering, bittersweet ice crystals.
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In 2 1/2 quart saucepan, over low flame, juice with water and maple crystals until maple crystals dissolve. Add Campari and stir.
Pour mixture into half hotel pan (mixture should be 1/4 inch up side of pan) and transfer to freezer for about 1 hour .
Remove pan from freezer and use fork to scrape any ice crystals that have formed on side or bottom of pan. Return to freezer and repeat scraping every 30 minutes for 3-4 hours .
Once mixture is thoroughly frozen, scrape once more with fork, returning granita to “dry” in freezer for another half hour before serving.
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