Name: Blood Orange Granita
Prep time: 4 h 10 min
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: Italian

From the Cook

1/5

Warning0 allergens identified

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Combine the blood orange juice* and agave in a 8×8 inch Pyrex dish and whisk to combine.

Place in the freezer for 1 hour.

Remove from the freezer and scrape with a fork to break up pieces.

Place back in freezer for 1 hour.

Remove from the freezer and scrape with a fork to break up pieces.

Repeat this process over several hours until granita is similar to shaved ice.

Serve in orange peel “shells” or in bowls (cover the pan with tin foil to keep in the freezer).

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Fresh-Squeezed Juice Makes All the Difference 🍊
Always use freshly squeezed blood orange juice rather than bottled—the flavor is brighter and the natural pectin content helps create better crystalline texture during freezing.
Freeze in a Shallow Pan for Easy Scraping ❄️
Use a shallow, wide baking dish (at least 9x13 inches) instead of deep containers, as this allows faster freezing and easier hand-scraping every 30 minutes to achieve that signature fluffy snow texture.
Balance Sweetness with a Pinch of Sea Salt 🧂
Add just a small pinch of sea salt to the mixture to enhance the natural blood orange flavor and prevent the granita from tasting one-dimensionally sweet.
Strain Pulp for Silky Smoothness 🥤
Pass your freshly squeezed juice through a fine-mesh strainer to remove pulp and seeds, ensuring a refined texture without any grainy or bitter elements.
Serve Immediately While Crystals Are At Peak 🍨
Granita is best served within 30 minutes of your final scraping—if it sits too long, the crystals will compact and lose the delicate, snow-like texture that makes this dessert special.