Created by ImPat on February 23, 2020
Step 1: Place the water and sugar in a medium saucepan over high heat, bring to the boil and cook, stirring, until the sugar is dissolved and then set aside to cool slightly.
Step 2: Add the blood orange rind, juice and Campari to the mixture and mix well to combine and then pour into a 20cm x 30cm metal slice tin and freeze for 6–8 hours or until completely frozen.
Step 3: Using a fork, rake the granita and freeze until ready to use.
Step 4: To serve, divide between cups and serve with the lemon balm.