Take the edge off the summer heat with a granita! Not quite a slush, not completely frozen, this dish is a frosty delight.
Start by juicing the pomegranate and oranges. I like a ratio of 1 pomegranate to 2 oranges. Add a bit of orange zest, water and sugar to brighten the flavours.
Place in the freezer and agitate every 15 minutes. This prevents large ice crystals from forming. It's ready when all the liquid is frozen. When serving, garnish with thinly sliced segments of the blood orange.
