Sage Citrus Press BCP600 Instruction Book page 13

Blood Orange Granita
Serves 4
13 (about 1.5kg) blood oranges, halved
½ cup (110g) sugar
1. Using juicer squeeze blood oranges into a large
jug. You will need 3 cups (750ml) juice.
Strain through a fine sieve to remove any pulp.
2. Transfer ¼ cup (60ml) strained juice to a small
saucepan. Add sugar and stir over low heat for
5 minutes until sugar dissolves. Bring to the boil
over high heat, and cook for 1 minute.
3. Add to remaining juice and stir until combined.
Transfer mixture to a shallow 20 x 30cm metal
slice pan or freezer safe dish. Cover with foil and
place in the freezer for 1 -2 hours or until it starts
to freeze around the edges.
4. Using a fork, stir juice mixture to break the frozen
mixture. Return to freezer. Repeat, stirring with a
fork every hour another 2-3 times or until frozen.
5. Before serving use a fork to flake the mixture into
coarse crystals. Divide evenly among serving
glasses. Serve immediately.
TIPS
If blood oranges aren't in season use oranges
or tangelos.
Orange & Passionfruit
Ice Blocks
Makes 6
4 large oranges, halved
⁄ cup (80ml) fresh passionfruit pulp (see Note)
1
3
(about 4 passionfruit)
2 tablespoons light agave nectar
1. Using juicer squeeze oranges into a jug. You will
need about 2 ⁄ (580ml) orange juice.
1
3
2. Stir in agave nectar until dissolved and
combined.
3. Divide juice mixture among 6 x 120ml capacity
ice block moulds. Divide passionfruit pulp
among moulds. Insert ice block stick. Freeze for
5 hours or until frozen.
NOTE
If making for young children strain passionfruit pulp
through a fine sieve to remove seeds.
13