- Juice of 10 blood oranges (approximately 650ml)
- 50g coconut palm sugar
- 2 bay leaves, plus extra to garnish
- ½ bergamot lemon, zest and juice
Prep: 10 mins + freezing | Cook: 10 mins
1. Pour the blood orange juice into a large pan. Add the coconut sugar and bay leaves. Simmer on a low heat till the sugar has just dissolved. Take care not to cook the juice and sugar for too long, as this will spoil the fresh orangey flavour. When the sugar has dissolved, take the pan off the heat and let the syrupy mixture cool.
2. Swirl the bergamot lemon juice and zest into the cooled blood orange juice. Pluck out the bay leaves.
3. Pour the blood orange mixture into a shallow, freezer-proof tub and place in the freezer. Remove after 1 hr and break the ice crystals up with a fork. Return to the freezer and repeat twice more. This helps create smaller ice crystals, making a smoother granita. When you have stirred the granita three times, leave it in the freezer overnight.
4. When you're ready to serve the granita, remove it from the freezer 15 mins before serving. Serve in chilled glasses, with a fresh bay leaf to garnish.