The outcome was this gorgeous coloured granita, it is beautiful to look at. And the taste was lovely, both sweet and tart, a lovely balance. It is a very refreshing dessert to have after dinner, just beautiful.
The recipe needs 2 cups of blood orange juice, I used 6 to 7 blood oranges to get that much juice. The sugar can be increased if the blood oranges are really tart. The sweeter the fruit the less sugar you need.
2 cups freshly squeezed blood orange juice
Zest of 2 blood oranges (optional)
2/3 cup water
2/3 cup sugar
In a medium sized saucepan add the juice, zest, water and sugar. Stir. Turn on the heat to medium and heat the juice mixture until hot, stirring occasionally, so that the sugar dissolves. Do not let it boil.
Pour the mixture into a glass bowl to cool, uncovered. Once cooled, pour it into a container that has a lid. Cover and place it in the freezer.
Now over the next 6 hours or so, you will need to scrape the sides of the container and the top of the granita, to break up the ice crystals that have formed. Mix them in with the rest of the granita. I did this every 30 minutes, sometimes every 60 minutes as I'd forget, don't leave it for longer than that as it will set and form an ice brick that will be hard to scrape. You need to do this until you have achieved the consistency you are happy with.
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