Tarragon and Blood Orange Granita

Featured in the Honolulu Star-Advertiser on July 3, 2013.



Tarragon and Blood Orange Granita

  • 1 1/2 cups water
  • 3/4 cup light brown sugar
  • 2 tablespoons firmly packed fresh tarragon leaves
  • 2 cups freshly squeezed blood orange juice (available at your specialty food store) or freshly squeezed regular orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed lime juice
  • Tarragon sprigs and orange segments for garnish


  1. In a medium saucepan, combine sugar and water.
  2. Over medium heat cook until sugar is dissolved, approximately 4-6 minutes.
  3. Add tarragon leaves, orange, lemon, and lime juice; bring to a simmer.
  4. Remove the saucepan from the heat, cover and steep for 30 minutes or until desired tarragon flavor is reached.
  5. Remove tarragon leaves from the mixture and pour into ice cube trays.
  6. Freeze the mixture in ice cube trays until solid.
  7. In a blender or food processor, pulse small batches of the frozen granita cubes until mixture forms coarse crystals.
  8. Continue adding granita cubes until all cubes have been processed.
  9. Serve immediately, garnished with fresh tarragon and orange segments.

Makes 3 servings.

Approximate Nutrient Analysis per serving:
300 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 25 mg sodium, 74 g carbohydrate, 0 g fiber, 69 g sugar, 1 g protein


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