Katie QuinnComment

Blood orange, mango + peach granita

Katie QuinnComment
Blood orange, mango + peach granita
WKA_BLOOD-ORANGE-MANGO-GRANITA_P.jpg

INGREDIENTS /

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

METHOD /

Add all ingredients into the bowl of a food processor and whizz until smooth. Hold a sieve over a deep baking tray (the one I used measured 42 x 30cm/16.5 x 29″ ~ so use one in or around these dimensions). 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.