Granita is a handy thing to have on hand in your freezer – add a few large spoonfuls to a glass of prosecco for a refreshing spring drink.




Skill level

Average: 4 (17 votes)


  • 500 g sugar
  • 500 ml water
  • 1 litre blood orange juice
  • 1 squeeze of lemon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time overnight

To make the granita, combine the sugar and water in a saucepan, stirring to mix together. Place on high heat, bring to the boil, remove from heat and leave to cool.

Once cooled, combine the sugar syrup, blood orange juice and lemon juice. Place this mixture in a metal tray and place in the freezer overnight.

Get your tray of granita out of the freezer and start to scrape along the top of it with a fork. You should get a nice soft icy mass. Continue doing this until you think you have enough. The granita can go back into the freezer until you are ready to serve.


Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.