Blood Orange Granita Recipes

BLOOD ORANGE GRANITA

Blood Orange Granita image

Provided by Food Network

Categories dessert

Time 2h20m

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 cups blood orange juice
1/2 cup lemon juice
1/4 cup simple sugar (2 parts sugar to 1 part water, heated to boiling)
1/8 teaspoon finely ground black pepper

Steps:

Combine all ingredients in a mixing bowl. Adjust sugar to taste. Pour liquid into large shallow stainless steel pan and place in freezer. When frozen, scrape with fork until fluffy and serve, as desired.

Nutrition Facts : Calories 151, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 2 grams, Sugar 30 grams

BLOOD ORANGE GRANITA

Blood Orange Granita image

Provided by Roger Mooking

Categories dessert

Time 1h40m

Yield 4 servings

Number Of Ingredients 3

Ingredients

3 1/2 cups blood orange juice
1/2 cup sugar
1 1/2 tablespoons black pepper, freshly ground in a mortar and pestle

Steps:

Place the blood orange juice, sugar and pepper in a bowl and whisk to incorporate. Pour the blood orange mixture into a large baking dish and place in the freezer. Scrape and crush the lumps with a fork every half an hour until the granita freezes, approximately 1 1/2 hours. Scrape with a fork to lighten the texture before serving. Spoon into glasses and serve.;

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Pour the orange juice into a baking dish or another large container that fits comfortably in your freezer. Freeze until solid—at least 2 hours, or up to overnight (but not much longer, or else the flavor won’t be as present).
Once the mixture is firm, scrape it with the tines of a fork so that it breaks into a zillion flakes. (You can do this up to a few hours in advance, and then just store it in the freezer.)
Alternate layers of the granita and the cream mixture in small glasses or side-by-side in small bowls, working quickly so that the granita doesn’t melt too much. Serve immediately.

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In a small saucepan or the microwave, combine the water, sugar, and cloves. Heat to a boil and cook until the sugar is fully dissolved. Let cool completely, then chill in the fridge.
Whisk to combine the blood orange juice with two tablespoons of the clove simple syrup*. Taste it and see if you’d like to add any more simple syrup to it, since tartness of the juice can really vary. Keep in mind that frozen foods taste less sweet. When the liquid is sweetened to your liking, pour into an 8×8 dish. Place in the freezer for 1 hour, then rake any ice crystals that are there with a fork, to fluff the crystals up. Freeze for another hour, and repeat. When completely frozen, do a final fluffing of the granita with a fork, and serve in a dish. Enjoy!

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In a small pot, combine the sugar with the water and bring to a simmer over medium heat, stirring to dissolve the sugar.
Stir in the blood orange juice, then transfer the mixture to a medium shallow baking dish (like a cake pan or a casserole dish). Transfer to the freezer. For the easiest method, freeze it fully, undisturbed (you'll scrape the mixture later to create small crystals), about 4 to 5 hours. For large crystals, stir the granita every 30 minutes to 1 hour as it freezes, about 2 hours total.
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Combine water and sugar in a small sauce pan over low heat and stir until sugar is dissolved, making a simple syrup. Remove from heat.
Juice the blood oranges to make 3/4 cup of juice. Stir the blood orange juice into the pan with the syrup.
Transfer the mixture to a flat metal pan and pace in the freezer. Every 30 minutes take the mixture out and stir it up with a fork, breaking up any ice crystals that form. Do this for 3-4 hours. As the mixture gets more frozen you will be scraping the ice with the fork to mix it up.
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