Blood Orange Granita with Vanilla Ice Cream

When he's grilling outside in winter, Lachlan Mackinnon-Patterson 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. More Frozen Desserts

By Lachlan Mackinnon-Patterson
February 2007

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Recipe Summary test

active:
30 mins
total:
2 hrs 30 mins
Yield:
8
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Ingredients

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.

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  • 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.

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