blood orange & campari granita

feels like summer!

i predict granita will be my summer 2024 obsession, just like gelato was for 2023

this is great with a little dollop of cream for an orange spider (that’s an ice cream float for anyone outside australia!) vibe

serves 2-6

ingredients

2 blood oranges

18g caster sugar

18g water

1 tbsp campari

pinch salt

1 lemon

dollop cream, to serve

method

juice the blood oranges into a wide, shallow tupperware (should yield about 145mL juice)

add the sugar (18g, or 12.5% of the weight of the juice) and water (18g) to a small bowl and microwave in intervals until the sugar is fully dissolved

let cool slightly, then stir in the campari (1 tbsp), and a pinch of salt

add the campari sugar mixture to the blood orange juice and stir to combine

add lemon juice as required to taste (i used about half a lemon’s worth of juice)

it should be tart and a little sweeter than you’d like the final granita to be, as the cold granita will taste less sweet

cover the tupper ware and place in the freezer

every half an hour, remove the granita from the freezer and break up the slush with a fork

cover and return to the freezer to chill further

repeat for about 2.5-3hr until all the liquid has frozen and the granita is light and fluffy

spoon into chilled bowls with a small spoon of dollop cream and eat immediately