Blood Orange, Mango and Peach Granita

In Australia, it is almost summer time! This granita is a celebration of that time, and makes for a healthy and delicious change from the somewhat more heavy desserts of winter. Plus, this dessert gives me another excuse to use more of my fancy glasses to serve it in. Enjoy!

Serves: 4-6 people
Cooking Time: Preparation 15 minutes, and at least 3 hours for freezing


+ 1 mango, peeled, flesh cut into pieces
+ 3 ripe yellow peaches (or nectarines if these are looking nicer), stone removed, cut into chunks
+ 2 cups fresh blood orange juice
+ Juice of 1 lemon
+ Some caster sugar, depending on how sweet your fruits are (no more than 2 tablespoons should be used though!)


Add all ingredients into the bowl of a food processor and whizz until smooth. Hold a sieve over a deep baking tray. Pour the granita liquid through the sieve into the tray, pressing as much of the pulp through as you can. If you have excessive amounts of pulp left, return to the food processor before pressing through the sieve again. Discard whatever final bits will not pass through then carefully transfer the filled tray into a flat shelf in the freezer. Stir in caster sugar to taste. Freeze for 2-3 hours or until required.

When required, remove from freezer 30 minutes before serving. Scrape into fluffy granita snow using a fork or two. Serve immediately. I particularly enjoy this one with a touch of fresh mint on the side!

Original recipe sourced from What Katie Ate

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