Blood orange granita

Blood orange granita

By
From
A Month in Marrakesh
Serves
6
Photographer
David Loftus

Ingredients

Quantity Ingredient
300g caster sugar
1 litre cold water
1 fresh bay leaf
2 tablespoons orange flower water
1 litre blood orange juice

Method

  1. Place 300g caster sugar and 1 litre cold water in a saucepan over a medium heat. Heat, stirring, until the sugar dissolves, for about 5–7 minutes. Add 1 fresh bay leaf and 2 tablespoons orange flower water. Take off the heat and allow to into infuse for 20 minutes.
  2. Strain the syrup into a bowl, the discarding the bay leaf. Add 1 litre blood orange juice and stir well.

Note

  • Then transfer to a shallow metal tray and place in the freezer for about 2 hours, or until ice crystals begin to form. Scrape and stir the mixture with a fork, breaking up any icy lumps.

    Continue freezing, scraping the mixture with the fork every half hour for about 3 hours, or until frozen but with a soft, grainy texture. Each granita will keep for up to 2 days in the freezer.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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