Use the fruits of win­ter for an iced dessert

Sun­rise Granita

The Denver Post - - LIFE&CULTURE - Renee Comet, Spe­cial to The Washington Post By Bon­nie S. Benwick

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.

This DIY dessert re­quires no cook­ing and barely any prep work and con­tains about 90 calo­ries and 3 grams of fat per serv­ing.

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