Blood Orange Granita With Whipped Cream
- 1/2 cups Water
- 1/4 cups Plus 1 Tablespoons Of Granulated Sugar
- 2 cups Chilled Fresh Blood Orange Juice
- Fresh Whipped Cream, For Topping
- In a small saucepan, combine the water and sugar and bring to a simmer, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature.
- In a 9-by-13-inch glass or ceramic baking dish, stir the sugar syrup into the blood orange juice. Freeze for about 1 hour, or until ice crystals form around the edge. Using a fork, stir the crystals into the center and freeze for about 30 minutes, until a thicker rim of crystals forms around the edges. Stir again and freeze for about 1 hour longer, stirring every 15 minutes or so until all the juice is frozen.
- Scoop the granita into bowls or glasses and top with fresh whipped cream.
water, ubc, fresh blood orange juice, cream
Taken from tastykitchen.com/recipes/desserts/blood-orange-granita-with-whipped-cream/ (may not work)