Time Travel Kitchen

Refreshing, Icy, Delicious Granita

Blood Orange and Campari Granita photo: Jolene

One of the most refreshing, easy to make, pretty to look at and delicious to eat treats you can make on a hot day?

Granita.

First made in Sicily, these ices require just a few ingredients; a flavoring, some sugar, a liquid or water.

In terms of equipment, a metal loaf pan and a fork is all it takes. Once you’ve combined your ingredients all you do is pop the pan into the freezer and rake the ice that begins to form at 30-minute intervals over the course of 2-3 hours. Icy granules, with a more grainy texture than sorbet, continue to develop until you have the perfect consistency to scoop into a glass or dish.

This gorgeous Blood Orange and Campari Granita recipe comes courtesy of Domenica Marchetti who has the most beautifully written, illustrated and photographed newsletter. Reading Buona Domenica every week is a Sunday morning ritual I love. Here is the link to her newsletter. I’ve linked to the Granita recipe a little further down - the flavor reminded me of enjoying an icy Negroni — even without the gin and sweet vermouth!

There are three different varieties of blood oranges, some with an even deeper hue than the ones I used, pictured above. The peak season ended in May, but I was able to purchase some at my supermarket and there is also the option of the juice carton variety.

The flavor of blood oranges (to me) has a subtle floral quality, along with both a sweet and tart element. And the color is just so vivid, I love it.

Beautiful Blood Oranges photo: Jolene

If you’d like to read more about the history and varieties of this fruit, I’ve linked to an article from a while back from Saveur here:

BloodOrange 🍊

Rake the Granita with a fork at intervals. Between the oranges and the Campari —the color! photo: Jolene

And here is the recipe for Domenica Marchetti’s Blood Orange and Campari Granita, just click on the word “Recipe”

Recipe 🍊

A beautiful, classic Italian Granita flavor is coffee, which is such a great hot afternoon pick-me-up and can be topped with a dollop of whipped cream if you like.

Coffee Granita topped with whipped cream, a classic. photo: Jolene

This recipe is from Ina Garten, and is simple and perfect. I didn’t include the Tia Maria liqueur — next time I’ll try it that way. Same process: rake the icy granules at intervals.

Barefoot Contessa Coffee Granita link:

Recipe ☕️

Coffee Granita granules ready to be served in a pretty glass. photo: Jolene

I’ll be on vacation starting today so the next Friday newsletter will be on July 15th. Have a wonderful holiday weekend and week ahead and I’ll see you on the 15th. Meanwhile: Try Granita — I think you’ll love it! Jolene

Before you go…

Last week paid subscribers received a post all about avocados - the fruit and the popular 1970’s color. There are three really good, quick avocado recipes in the post so if you’d like to join in, paid subscriptions are available starting at $5 per month. Thank you!