I am a total sucker for blood orange anything. One of my favorite flavors ever. And with snow and cold outside, the sight of that fruit just makes me think of warmer times. It brings a little Miami to my winter kitchen. I know, it’s not seasonal here (there’s…um…no citrus season here in NJ that I know of…) and it’s not local, but it’s delicious and I wanted it and the market had it and so here you go. Blood orange granita. Crank up the heat and pretend it’s the Caribbean. And yes, it’s that bright pink all on its own. Eat the pink snow!
4-5 medium blood oranges, enough to yield about 1/2 c. juice
4 c. water
scant 3/4 c. granulated sugar
Zest all oranges into a 2 c measuring cup. Cut oranges in half and juice them into the measuring cup. Then, toss the used halves into a saucepan with the water, sugar, and salt. Heat the water mixture until the sugar has dissolved, holding it just under the boil for about 2-3 minutes (CAREFULLY spoon out a bit and cool then taste and adjust sugar accordingly). The orange halves will lend some flavor to the mixture. Turn off the heat. Carefully strain out the orange pieces and discard. They’ve done their duty. Let the water mixture cool completely (don’t skip the cooling unless you want to crack your glass dish). While it cools, chill a 13×9 glass baking dish in the freezer. When the water mixture is cool, add the juice and zest and stir to combine. Pour the mixture into the glass baking dish and place in the freezer, uncovered. After 30 minutes, use a fork to scrape the ice crystals. Repeat every 30 minutes or so 3 or 4 more times. This will form the characteristic crystals of granita. When only crystals are left (no liquid), cover and let freeze fully. When ready to eat, spoon crystals into dishes. They’ll be fluffy and yummy. Enjoy!