RECIPE: Blood Orange & Pistachio Granita

Full of Vitamin C, with a hint of sweetness, this delightful semi-frozen dessert is a must-try...
Granita Recipe


135g sugar
8 cardamom pods, bruised
5-6 blood oranges
(about 250ml juice)
1⁄2 lemon, juiced
Unsalted pistachio nuts, chopped

Granita RecipeMethod

Make a simple syrup by placing the sugar in a saucepan with 150ml water, bring to a simmer and stir until the sugar has dissolved.

Add the cardamom and grated zest of one blood orange, along with all the orange and lemon juices and bring to the boil.

Remove from the heat and leave with the cardamon to infuse until cool.

Strain through a plastic sieve into a container suitable for the freezer – the flatter the better (so those take away containers can
have a second life).

Freeze for about an hour then, using a fork or a small whisk, break up the ice crystals around the outer edges of the tub and stir
into the middle.

Do this a couple more times – the more you break up the crystals the smoother your granita will be.

Once frozen you can scoop the granita into decorative glasses and top with chopped pistachios to decorate.

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