Vanilla-Infused Grapefruit Slushy

Serves 6–8, depending on portions.

This icy treat will please both your sophisticated palate and your inner child. Add it to a brunch menu for something a little different or enjoy it as a cooler on a hot afternoon. It's delicious with or without the Campari — your call.

1 half-gallon freshly squeezed / good-quality pink grapefruit juice
1 vanilla bean, whole
Campari

Infuse the juice Put the vanilla bean (don't split it) into the container of juice. Cover the container, put it into the fridge, and let infuse overnight.

Freeze the juice Remove the vanilla bean from the juice (rinse and dry it and save it for another use!). Pour the juice into ice cube trays and freeze.

Make the slushy Just before you're ready to serve, put 4-5 cubes in a high-speed blender and buzz until slushy. Scoop the slush into a glass, such as a small wine glass or a coupe, and serve with a dainty spoon or a straw. For a cocktail, pour 2 ounces of Campari over the slush.