Orange blossom granita
Picture: Robert Duncan

Serves about 6

1 litre freshly squeezed orange juice

2 tsp orange blossom water

150g caster sugar

1/2 tsp rosemary leaves, finely chopped

3 big oranges, peeled, segmented

12 dried figs, sliced into three

6 rosemary sprigs for garnish

To make the granita, stir juice, blossom water, sugar and rosemary leaves together to dissolve the sugar. Pour into a metal tray and freeze for about 4 hours or overnight. Every 30 minutes for the first 4 hours use a fork to break up ice crystals. You don't want a solid mixture. Place in the fridge for 30 minutes before serving. To serve, spoon some granita into each glass or cup. Arrange orange segments and dried figs on top and insert rosemary sprigs to garnish.

The West Australian

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