Blood Orange, Mint and Campari Granita

Yes, I see that summer stone fruits are now in season. Yes, I know how wonderful they are and how most Australians wait with bated breath for the first mangos of the season. But, no, I am not done with blood oranges. Yes, I am metaphorically clinging on to the section that holds the blood oranges in the fruit shop, screaming wildly to the startled shop assistants; "Leave me with them, I still have time! There is still time!"

Why do I have such an obsession over a simple piece of fruit? Because to me it is simply not a simple piece of fruit. Not only do they look gorgeous and interesting, but they taste like they have been injected with raspberries. Well, anyway, that is what I think of when I eat them and with raspberries at the price they are at now...well, that is just a whole can of worms that I don't care to open and I am sure the imaginary fruit shop assistants don't want me to get started on that either (I've put them through enough).

And on that note, we gracefully segue into my latest blood orange creation. Blood Orange, Mint and Campari Granita. The weather is warming up and there is no escaping it. Given that, it is best to be prepared with lovely alcoholic dessert to greet you at the end of the day. There is Blood Orange juice, there is mint and there is Campari. I don't know what else to say about this, it almost brought tears to my eyes when I tried it on a hot day here in Sydney (and its only Spring!). I am glad I have loads left in the freezer; it will prevent any attacks of madness in the imaginary fruit shop - for the foreseeable future, anyway. 

Blood Orange, Mint and Campari Granita
Adapted from " How to make a Granita" at Taste.com.au


Juice of around 6 Blood Oranges plus zest from 2 of them
100 g sugar
1/4 cup Campari
Approx 8 large mint leaves - reserve 2, finely chopped for garnish

1. In a saucepan and over a medium heat, add the juice, zest, sugar, Campari and mint leaves and stir for about 10 minutes until all the sugar is disolved.  Then set aside to cool.
2. Strain the mixture into a shallow container, then cover and freeze for one hour.
3. Using a fork, stir the ice crystals around the container and then put it back in the freezer for 1/2 an hour. 
4. Repeat stirring up the ice crystals every half an hour, 3 or 4 times.
5. When you are ready to serve, fork the crystals until it resembles what you see above. Return the granita to the freezer for an hour. 
6. Serve topped with the finely sliced mint.
7. Stores well in the freezer for when you need it the most. 
8. It wont last long though, trust me.