Photo by iStock/pushenok
Ripe blood oranges and tarragon make a tart-sweet granita.
Ingredients
- 1-1/2 cups water
- 3/4 cup sugar
- 2 cups blood orange juice (available frozen at specialty food stores) or freshly squeezed regular orange juice
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons firmly packed fresh tarragon leaves
- Tarragon sprigs for garnish
- Fresh orange segments for garnish
Directions
- In a medium saucepan, heat water and sugar over medium heat until the sugar dissolves.
- Add orange juice, lemon juice, and tarragon leaves, and bring to a simmer.
- Remove pan from heat, cover, and let steep 30 minutes, or until desired tarragon flavor is reached.
- Strain liquid to remove leaves, and then pour the mixture into a shallow, freezer-safe pan, and place it in the freezer.
- Scrape with a fork to break up ice crystals every half-hour to an hour until it’s fully frozen, about 4 to 6 hours.
- Serve immediately, garnished with fresh tarragon and orange segments.
- Learn more about granitas and try these other granita recipes:
- Icy, Herb-Infused Granitas
- Savory Red Pepper and Rosemary Granita
- Peach and Lemon Verbena Granita
- Rosemary and Lavender Granita
