Blood Orange Granita

Hey Phil. Why are you making tasty frozen treats in the dead of winter?

Blood Oranges are in season.

But isn’t it too cold for Granita?

Blood Oranges are in season.

Wouldn’t Blood Orange Granita be more appropriate in the summer?

Blood Oranges aren’t in season in the summer.

Why do you have to make Blood Orange Granita?

Blood Oranges are in season.


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Blood Orange Granita

Blood Orange Granita Recipe

  • Author: Phil Torre


Even though it seems counter-intuitive to make Granita in the winter, that is when blood oranges are in season. They make an awesome Granita, and there’s nothing wrong with an icy treat to bring back memories of summer.


  • 2 cups water
  • 1/2 cup sugar
  • 4 to 5 blood oranges


  1. Combine water and sugar in a small sauce pan over low heat and stir until sugar is dissolved, making a simple syrup. Remove from heat.
  2. Juice the blood oranges to make 3/4 cup of juice. Stir the blood orange juice into the pan with the syrup.
  3. Transfer the mixture to a flat metal pan and pace in the freezer. Every 30 minutes take the mixture out and stir it up with a fork, breaking up any ice crystals that form. Do this for 3-4 hours. As the mixture gets more frozen you will be scraping the ice with the fork to mix it up.
  4. If you want a granita that is more slushy to be eaten immediately, stop after 3 hours. If you want one that is more granular that will store for a couple of days in the freezer go to 4 hours scraping the frozen mixture with the fork to create ice crystals.

3 Responses

  1. Hi,I am absolutely pleased with your choice of recipes…and about as authentic as can be…making the changes here and there is no longer the same recipe.I appreciate those who do substitute here and there…guess that is what one might call,”creative”. Have been cooking Italian originals for the past 68 years…and some of our favorites are the Neapolitan dishes…though,of course each region has its specialties.Thanks,Janet

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