Blood Orange & Tarragon Granita
A bright and refreshing blood orange granita infused with fresh tarragon. This easy Italian frozen dessert is bursting with citrus flavour — perfect as a palate cleanser or elegant make-ahead dessert.
Equipment
- Freezer safe tray/container
Ingredients
- 850 g Blood Oranges 6 blood oranges
- 100 g Sugar
- 3 sprigs Tarragon
Instructions
- Scrub the oranges thoroughly.
- Wash and pat dry tarragon.
- In a freezer-safe tray, add the sugar and zest the oranges over it.
- Cut the blood oranges in half.
- Over a bowl, remove the orange flesh and keep the intact peel. We will use the peel to serve the granita in.
- Extract the juice of the blood oranges by passing the fruit flesh through a sieve. You should have about 400 ml of juice.
- Transfer the juice into the tray with the sugar and zest, and mix vigorously, until the sugar dissolves.
- Remove the tarragon leaves from the stem and add them to the juice and sugar mix.
- Transfer to the freezer for 90 minutes. Once the top layer is frozen, use a fork to scrape the surface. This is to create little crystals. Transfer back into the freezer for a further 90 minutes. Repeat this process one more time: scrape the top and return it to the freezer.
- After you have completed this scraping-and-freezing process 3 times, or once you have reached the desired texture. Return to the freezer for 1 hour.
- After 1 hour, the granita should be ready for serving. Transfer into the empty orange skins and serve immediately.
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