Use the fruits of winter for an iced dessert
Sunrise Granita
A DIY dessert you can serve straight from cold storage gets my vote every time, as it comes in so handy for company and the occasional personal reward. Here, the brightest colors of winter fruit are represented in pomegranate and Valencia orange juices, and blood oranges. The liquids are frozen separately, in layers, and when you scrape through to serve the granita, the effect is light and pretty. The mixture is plenty tart and just a bit sweet, so an in-between layer of coconut milk makes all the difference.
This recipe earns extra points because there’s no cooking, barely any prep work — and it clocks in at a mere 90 calories and 3 grams of fat per serving.
Tip: Valencia orange juice has rich color and tastes sweeter than regular orange juice. 6 to 8 servings You’ll need a 6-by-7-inch freezer-safe casserole or lidded storage container, with sides at least 2 inches tall. Ingredients
2¼ cups 100-percent pomegranate juice
M cup full-fat coconut milk (from a can, shaken well)
1½ cups fresh Valencia orange juice (look for it with other fresh juices in the produce section)
2 blood oranges, peeled (no pith) and cut into ¼-inch slices
Whipped cream and vanilla ice cream, for serving (optional)
Turbinado sugar, to garnish Directions
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.