Strawberries have a natural viscosity that makes this granita fluffy and smooth. You can substitute the blood orange for lemon or another citrus if you want!
| Ingredients | |
|---|---|
| 3 pints | strawberries |
| 1/4 cup | blood orange juice (about 2 blood oranges, juiced) |
| 1/2 cup | water |
| 1/2 cups | sugar |
| – | zest from 2 blood oranges |
| – | mint or basil to garnish |
Make a simple syrup by combining the water and sugar in a saucepan, bringing the water to a simmer and stirring until the sugar is dissolved. Then remove from the heat and let cool. You can place it in the refrigerator to speed up the cooling process.
Next, rinse the strawberries under cold water and remove the tops. Blend them with the orange and add the syrup. Note that the amount of syrup you add can be adjusted to taste.
Now pour the liquid through a strainer (to remove the seeds) into a baking dish and stir in the zest from the blood oranges. The larger the surface area, the faster the liquid will freeze. About every 45 minutes, fluff with a fork and turn in the frozen edges until you have reached the desired consistency.
Scrape into a chilled glass, garnish with fresh mint or basil, and serve with a spoon!
