Pink Grapefruit, sparkling wine and basil granita

Combine the marmalade, sugar and water in a saucepan with a few fresh basil leaves. Bring up to a heat to allow the sugar to dissolve and simmer for a few minutes. Remove the basil leaves and set aside to cool.
Once cool, pour into a shallow container along with the grapefruit juice and sparkling wine.
Place the dish on a flat surface in the freezer. Freeze for 1.5 hours, then scrape the granita with a fork and place back in the freezer. Repeat this process a couple of times , bringing the ice in towards the centre of the dish, until it has a granular texture. Serve with a sprig of basil to garnish.