I made this Blood Orange, Mango & Peach Granita a few weeks ago during the heatwave. It's summer in a little glass bowl. The recipe is from What Katie Ate: Recipes and Other Bits and Bobs by Katie Quinn Davies. It takes no time at all to make a batch of this pretty ruby-iced pudding, so seize the opportunity while the sun is still shining. The autumn crumbles will have their moment all in good time.
Blood Orange, Mango & Peach Granita
1 mango, peeled, flesh cut into round pieces
3 ripe yellow peaches, stone removed, cut into chunks
2 cups fresh blood orange juice
Juice 1 lemon
Add all ingredients into the bowl of a food processor and whizz until smooth. Hold a sieve over a deep baking tray (approx 42 x 30cm). Pour the granita liquid through the sieve into the tray pressing as much of the pulp through as you can, discard whatever final bits which won’t pass through then carefully transfer the filled tray into a flat shelf in the freezer. Freeze for 2-3 hours or until required then scrape into fluffy granita snow using a fork or two. Serve immediately.
Photography: Buttercup Days.
1 mango, peeled, flesh cut into round pieces
3 ripe yellow peaches, stone removed, cut into chunks
2 cups fresh blood orange juice
Juice 1 lemon
Add all ingredients into the bowl of a food processor and whizz until smooth. Hold a sieve over a deep baking tray (approx 42 x 30cm). Pour the granita liquid through the sieve into the tray pressing as much of the pulp through as you can, discard whatever final bits which won’t pass through then carefully transfer the filled tray into a flat shelf in the freezer. Freeze for 2-3 hours or until required then scrape into fluffy granita snow using a fork or two. Serve immediately.
Photography: Buttercup Days.
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