Blood Orange Granita with Vanilla Ice Cream
When he’s grilling outside in winter, Lachlan likes to make his granitas outside too. He’ll place a bowl of fresh, bright-red blood orange juice in the snow near the grill; as it freezes, he’ll occasionally scrape it with a fork to form crystals, and then serve the granita for dessert.
Blood Orange Granita with Vanilla Ice Cream
Blood Orange Granita with Vanilla Ice Cream
Blood Orange Granita with Vanilla Ice Cream
- ACTIVE: 30 MIN
-
TOTAL TIME:
1 HR 30 MIN
- SERVINGS: 8
Ingredients
- 1 cup water
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1/2 cup plus 2 tablespoons sugar
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4 cups chilled fresh blood orange juice or fresh orange juice, strained
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1 pint vanilla ice cream, for serving
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Directions
- In a small saucepan, combine the water and sugar and bring to a simmer, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature.
- In a 9-by-13-inch glass or ceramic baking dish, stir the sugar syrup into the blood orange juice. Freeze for about 1 hour, or until ice crystals form around the edge. Using a fork, stir the crystals into the center and freeze for about 30 minutes, until a thicker rim of crystals forms around the edges. Stir again and freeze for about 1 hour longer, stirring every 15 minutes or so until all the juice is frozen.
- Scoop the granita into 8 bowls, top with vanilla ice cream and serve immediately.
Make Ahead
The granita can be frozen in an airtight container for up to 2 days; rescrape before serving.
Blood Orange Granita with Vanilla Ice Cream
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