Blood Orange Granita

Name: Blood Orange Granita
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 4 cups fresh blood orange juice; 1/4 cup sugar; 1 cup heavy cream; 1 teaspoon vanilla bean paste; Prosecco, for topping, optional

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Level: Easy

Total: 3 hr 30 min (includes freezing time)
Active: 30 min

Yield: 4 to 6 servings

This blood orange granita is bright, refreshing and incredibly simple: just fresh juice and sugar frozen into light, flaky crystals. It’s sweet-tart, vibrant and perfect for making ahead. A spoonful of vanilla bean whipped cream adds a creamy contrast that balances the citrus and makes it feel just a little special. Simple ingredients, bold flavor, no fuss.

Level: Easy

Total: 3 hr 30 min (includes freezing time)
Active: 30 min

Yield: 4 to 6 servings

Ingredients

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4 cups fresh blood orange juice

1/4 cup sugar

1 cup heavy cream

1 teaspoon vanilla bean paste

Prosecco, for topping, optional

Directions

In a large bowl or liquid measuring cup, whisk together the blood orange juice and sugar until the sugar is completely dissolved. Pour the mixture into a 9-by-13-inch baking dish and cover with plastic wrap. Transfer to the freezer.
After about 45 minutes, when the edges begin to freeze, use a fork to scrape the icy portions toward the center. Return to the freezer. Continue scraping every 30 to 45 minutes, breaking up the ice crystals with a fork, until the entire mixture is frozen into light, fluffy crystals, about 3 hours total.
Just before serving, add the heavy cream and vanilla bean paste to a chilled bowl. Whip with an electric mixer at medium-high speed until soft peaks form.
Fluff the granita one last time with a fork. Spoon into chilled glasses or bowls and top with a generous dollop of vanilla bean whipped cream. Serve immediately. Alternatively, top with prosecco.