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Blood Orange Granita with Vanilla Ice Cream |
from Jeanne Kelley
Blood Orange Granita with Vanilla Ice Cream
This is like a sophisticated 50/50 bar or creamsicle. The granita can be served on its own for a lighter dessert. It can also be made with Valencia oranges. I love the perfume of the orange flower water, but the granita is still fantastic without it.
Yield: 4 servings
1/2 cup sugar
1/2 teaspoon blood orange zest
1 1/4 cups fresh blood orange juice
1/8 teaspoon orange-flower water*
Vanilla ice cream, for serving
4 blood orange slices, optional garnish
- Using your fingers, rub the sugar and orange zest together in a medium-sized bowl, so the oils from the orange zest are released. Add the orange juice and stir until the sugar dissolves. Stir in the orange-flower water. Pour the mixture into an 8 1/2 x 5-inch loaf pan.
- Freeze the granita until it is slushy, about 1 hour, then stir it with a fork. Repeat the freezing/stirring process one or two more times until it is firm. (Can be made to this point up to one week ahead, kept covered and frozen.)
- Using a fork or grapefruit spoon, scrape the surface of the granita, creating icy flakes. Working quickly, spoon the granita into each of the 4 bowls. Place 1 scoop of vanilla ice cream over the granita. Garnish with the slices of blood orange and serve.
*Orange flower water is a distillation of bitter orange blossoms and water. It's a popular addition to desserts in the Middle East. My favorite brand, with the truest taste and fragrance, is made by Cortas, a Lebanese company. You can find it at Middle Eastern markets for around $2.
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