When blood oranges make their annual debut just after New Year, I cannot resist. In the midst of deep winter, when gray days seem to end way too quickly, the vibrant sunset hues of blood oranges always bring me cheer, delight, and hope for the year ahead.
There is magic in that deep red flesh, and this granita recipe fully celebrates the fruit’s ruby color. Mixed with sweet tangerines, cardamom, and a splash of rum, blood oranges are transformed into a refreshing and light dessert.
Making granita is ridiculously simple, and if you have a few hours on a weekend afternoon to occasionally stir the slowly freezing concoction, you will be greatly rewarded. Keep in mind: The shallower the pan (and bigger the surface area), the quicker the freeze. Using a sheet pan will make for the fastest freeze.
serves 3 or 4
4 or 5 blood oranges
4–6 sweet and juicy tangerines
¾ cup sugar or ½ cup light agave nectar
5 cardamom pods, slightly crushed to release the flavor
1 tablespoon rum
Squeeze the citrus until you have 2 cups juice.
Place the citrus juice, sugar or agave, cardamom pods, and rum in a medium heavy-bottom saucepan. Over medium-high heat, cook to dissolve the sugar, stirring constantly. When the sugar has dissolved, remove the pan from the heat. Let the liquid sit for 15 minutes, then strain out the cardamom pods and seeds. Cool the liquid completely in the fridge, even overnight. (This mixture can be made up to 48 hours before you want to freeze it. I usually chill it overnight.)
Pour the liquid into a shallow baking pan. Freeze for 45 minutes to 1 hour. Remove the pan from the freezer and use a fork to stir and break up any frozen bits. Make sure to scrape the edges of the pan—this is where the freezing begins.
Continue to freeze in 45-minute intervals, stirring and scraping and freezing again. After a few hours of freezing and stirring, your granita should be ready to eat. (If you forget to stir regularly and the granita solidifies, don’t worry; you can always use a fork to scrape the icy block and the texture will still be wonderful.)
Once you are ready to eat the granita, scoop it into small glasses or bowls, and serve immediately. It melts quickly. You can add a dollop of whipped cream or a cookie on the side if you choose. The additions are decadently delicious, yet in truth this granita easily holds its own as the bright end to a meal.
The granita keeps in the freezer for 2 weeks.