I love the word spremuta, which means “freshly pressed orange juice” in Italian. At any caffè, if you order one, you’ll be brought a tall, vivid red glass of juice served with a few packets of sugar and a long, slender spoon alongside. Although years ago Americans were astonished when confronted with blood orange juice, this colorful citrus fruit has become common stateside and can be found in many supermarkets and farmer’s markets. When sliced open, they reveal a brilliantly colored interior, and like snowflakes, each one intrigues me, since no two seem to be colored alike. The Moro variety of blood oranges is the most intensely colored, but other varieties, like Sanguinelli and Tarocco, make remarkably colorful granita as well.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Warm the sugar with 1 cup (250 ml) of the orange juice in a medium, nonreactive saucepan. Stir until the sugar is dissolved. Remove from the heat and add the remaining 3 cups (750 ml) orange juice and the Grand Marnier or Triple Sec. Freeze according to the instructions for freezing granita on page 145.
Perfect Pairings
Step 2
Think Italian, pairing this with Rice Gelato (page 70) or Anise Ice Cream (page 36), a flavor that goes very well with this deeply flavored Blood Orange Granita.
