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B L O O D O R A N G E G R A N I TA
Serves 4
• Ingredients
13 blood oranges, halved
(about 1,5 kg)
110 g (½ cup) sugar
• Directions
1. Use the juicer to squeeze blood or-
anges into a large jug. You will need
3 cups (750 ml) of juice. Strain
through a fine sieve to remove any
pulp.
2. Transfer 60 ml (¼ cup) strained juice to
a small saucepan. Add sugar and stir
over low heat for 5 minutes until the
sugar dissolves. Increase the heat and
bring
to
the
1 minute.
3. Add the remaining juice and stir until
combined. Transfer mixture to a 20 x
30 cm metal or freezer-safe pan.
Cover with cling film and place in the
freezer for 1 – 2 hours or until it starts
to freeze around the edges.
4. Using a fork, break up the frozen mix-
ture and return it to the freezer. Re-
peat multiple times: Take the form out
and break up resp. stir the mixture
with a fork every hour. After 2 – 3
hours the mixture should be com-
pletely frozen.
boil,
cook
for
5. Before serving, use a fork to flake the
mixture into coarse crystals. Divide
evenly among 4 prepared serving
glasses. Serve immediately.
• Tip
If blood oranges aren't in season, use
normal oranges or tangelos.
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