📝 About This Recipe
Inspired by the sun-drenched groves of Sicily, this Blood Orange Granita is a sophisticated, icy refreshment that captures the fleeting beauty of winter citrus. Its striking crimson hue and complex flavor profile—balancing tart acidity with a hint of floral sweetness—make it a show-stopping palate cleanser or light dessert. Hand-scraped to achieve a delicate, crystalline texture, this frozen treat is the ultimate celebration of the Moro and Sanguinello orange varieties.
🥗 Ingredients
The Citrus Base
- 3 cups Blood Orange Juice (freshly squeezed and strained (about 10-12 oranges))
- 1 tablespoon Blood Orange Zest (finely grated from organic fruit)
- 2 tablespoons Lemon Juice (freshly squeezed to brighten the acidity)
The Infused Syrup
- 3/4 cup Granulated Sugar (adjust slightly based on the sweetness of your fruit)
- 1/2 cup Filtered Water
- 1 whole Star Anise (optional, for a subtle spicy depth)
- 1 pinch Sea Salt (to enhance the citrus notes)
- 1/2 teaspoon Orange Blossom Water (for a delicate floral aroma)
For Garnish
- 6-8 pieces Fresh Mint Leaves (small sprigs)
- 2 tablespoons Candied Orange Peel (finely julienned)
- 1/4 cup Crème Fraîche (optional, for a dollop on top)
👨🍳 Instructions
-
1
Begin by zesting two of your blood oranges using a microplane, ensuring you only get the aromatic red zest and none of the bitter white pith.
-
2
In a small saucepan over medium heat, combine the granulated sugar, filtered water, sea salt, and the star anise. Stir gently until the sugar has completely dissolved.
-
3
Bring the syrup to a very light simmer for 2 minutes to infuse the star anise, then remove from heat. Stir in the orange zest and orange blossom water, then let the syrup cool completely to room temperature.
-
4
While the syrup cools, juice your blood oranges and the lemon. Strain the juice through a fine-mesh sieve into a large mixing bowl to remove any pulp or seeds, ensuring a smooth texture.
-
5
Remove the star anise from the cooled syrup and discard. Whisk the infused syrup into the blood orange juice until thoroughly combined.
-
6
Pour the mixture into a shallow, wide stainless steel or glass baking dish (a 9x13 inch pan works perfectly). The shallow depth allows for faster and more even freezing.
-
7
Place the dish in the freezer on a level surface. Set a timer for 45 minutes.
-
8
After 45 minutes, remove the pan. Using a fork, scrape the icy crystals that have formed around the edges toward the center. Break up any large chunks and return to the freezer.
-
9
Repeat this scraping process every 30 minutes for the next 3 to 4 hours. You are looking to create light, fluffy, individual shards of ice rather than a solid block.
-
10
Once the mixture is completely frozen and has a dry, crystalline appearance, give it one final thorough scrape with the fork to fluff it up.
-
11
Cover the dish with plastic wrap if not serving immediately, but for the best texture, serve within an hour of reaching the final consistency.
-
12
To serve, chill your glassware (martini glasses or glass bowls) in the freezer for 10 minutes. Spoon the granita into the chilled glasses, garnish with a mint sprig and candied peel, and serve immediately.
💡 Chef's Tips
If your blood oranges are exceptionally sweet, reduce the sugar by 2 tablespoons to maintain the tart edge. Never skip the scraping process; if you let it freeze solid without agitation, it will become a hard block of ice rather than a delicate granita. For an adult twist, add 1 tablespoon of Campari or Vodka to the mixture; the alcohol lowers the freezing point, resulting in a softer, slushier texture. Use a shallow metal pan for the fastest results, as metal conducts cold much more efficiently than ceramic or thick glass. If the granita becomes too hard to scrape, let it sit on the counter for 5 minutes to slightly soften before fluffing with your fork.
🍽️ Serving Suggestions
Serve in chilled crystal coupes with a small almond biscotti on the side for a classic Italian pairing. Top with a small dollop of lightly sweetened crème fraîche or mascarpone to add a creamy contrast to the icy texture. Pair with a glass of chilled Prosecco—you can even drop a spoonful of granita into the flute for a 'Sgroppino' style cocktail. Serve as a refreshing intermezzo between a heavy pasta course and a main meat dish. Accompany with a few fresh raspberries or pomegranate seeds for extra color and a different dimension of tartness.