SUNRISE GRANITA
6 to 8 servings Pour the pomegranate juice into the casserole or lidded container. Cover and place on a flat surface in the freezer; freeze for 1 to 2 hours, until firm to the touch. Remove from the freezer and uncover; pour the coconut milk evenly over the frozen layer of pomegranate juice. Cover and freeze on a flat surface for 30 minutes to 1 hour, until firm. Remove from the freezer and uncover; pour the orange juice over the coconut milk layer. Add the blood orange slices, arranging them as you like (they will float). Cover and freeze on a flat surface for 2 hours, or until set. When ready to serve, use a large, sturdy fork to scrape the frozen block into granita ice crystals, making sure to dig into all 3 layers. Use a spoon to scoop them into individual cups or glasses. While you’re adding spoonfuls, feel free to add dollops of whipped cream or vanilla ice cream, if desired. Sprinkle each serving with a bit of turbinado sugar. Serve right away.