Blood oranges are in season at the moment and I have been getting excited about receiving these fiery coloured beauties in my vegie box. I love how each blood orange is a different colour ranging on the spectrum from a subtle rose colour to a dark burgundy like wine. I’m not sure whether it is the strong colour which influences my perception, but somehow blood oranges also taste more intense than regular oranges.
Blood oranges are great to juice and drink first thing in the morning but I like to do something a little more exciting with my blood oranges. The saying goes if life gives you lemons, make lemonade, but I say if life gives you blood oranges, make blood orange granita. Granita is easy version of making an ice-cream or a sorbet and you don’t need any fancy equipment, just a simple fork and a bit of time.
- 180g caster sugar
- 1 litre freshly squeezed blood orange juice (about 14 blood oranges)
- 1. Warm the sugar with 250ml of the juice in a saucepan. Stir until the sugar is dissolved.
- 2. Remove from the heat and add the remaining juice.
- 3. Pour the mixture into a shallow, plastic dish so it is about 5-10cm deep and place in the freezer.
- 4. Check after one hour, if it has begun to freeze around the edges take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them towards the centre.
- 5. Return the dish to the freezer, then check the mixture every 30 mins repeating the process until you have fine crystals of granita.