Blood orange granita

By on June 24, 2013
bloodorangegranita

Blood orange granita

Each 1.5kg of blood oranges will yield about 500ml juice, enough for two to three people, but make more, and keep it in the freezer for breakfast.
Ingredients
Blood oranges
Caster sugar
Method
Juice the blood oranges, removing any pips but straining only through a colander or coarse sieve to do so, so some pulp remains. Add 120g of caster sugar per litre of juice and stir well until the sugar is fully dissolved (this will be quicker if the blood oranges are at room temperature to start with).
Pour the liquid into a deep tray that will fit in your freezer (metal is best, as it will conduct heat from the granita fastest – but this is only a question of time, rather than quality). Place it in your freezer, and check after half an hour. Once ice crystals start to form, stir every 15 minutes or so with a fork or sturdy balloon whisk until you have a satisfyingly thick slush. If it gets too hard, you can always thaw it a little before serving – and it can be stored this way (frozen solid) for weeks. Serve on a hot day.

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