- 3 Cups Strained Fresh Orange Juice
- ½ Cup Campari
- ½ Cup Sugar PLUS 2 Tbsp sugar
- 3 Nectarines, halved, pitted and cut into 1/3 inch thick wedges.
- Fresh Mint Sprigs
Stir OJ, Campari and ½ cup sugar in medium bowl until sugar dissolves. Transfer to a 13 x 9 x 2” glass baking dish. Freeze until frozen, at least 6 hours or overnight.
Place 6 Martini Glasses in the freezer. Mix nectarines and remaining 2 Tbsp. sugar in a large bowl. Let stand at room temperature for 30 minutes, after that you can cover and refrigerate the nectarines for use when you serve the granita.
Using a fork, scrape surface of granita to form crystals. Divide granita among frozen glasses. Top with nectarine mixture. Garnish with mint and serve immediately.