Spring has finally arrived here in Munich and I finally opened the ice cream and granita season on the balcony. I actually like granita more than traditional ice cream, it’s so much more refreshing and easier to make at home. Here is my favourite recipe for a blood orange and basil granita. You can experiment with all different kinds of flavours such as  lime or raspberry combined with thyme, mint or lemon grass. For the icing on the cake I pour a sip of champagne over the granita. Enjoy!


1. For a bowl of granita you need a bottle of freshly squeezed blood orange juice, a cup of sugar, a bit of cinnamon and a hand full of basil leaves.


2. Put the cup of sugar together with a cup of water, the basil leaves and the cinnamon into a pot and bring the mixture to a boil until the sugar has melted completely.


3. Pour the syrup through a sieve into a glass or stone bowl and fill in the blood orange juice. Cover it an put it into the freezer.


4. After 3 to 4 hours you should be able to scrape off or crush the granita with a fork. The granita is ready to be served.


Leave a Reply

Your email address will not be published. Required fields are marked *