Blood Orange and Tarragon Granita

Colorful blood oranges form the base of this granita.

Summer 2017

  • Ripe blood oranges and tarragon make a tart-sweet granita.
    Photo by iStock/pushenok

Total Hands-On Time: 45 min

Preparation Time: 35 min

Cook Time: 10 min

Yield: 3-3/4 cups

Fresh tarragon adds a slight note of licorice to this cool, tart-sweet refresher.


• 1-1/2 cups water
• 3/4 cup sugar
• 2 cups blood orange juice (available frozen at specialty food stores) or freshly squeezed regular orange juice
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons firmly packed fresh tarragon leaves
• Tarragon sprigs for garnish
• Fresh orange segments for garnish


In a medium saucepan, heat water and sugar over medium heat until the sugar dissolves.

Add orange juice, lemon juice, and tarragon leaves, and bring to a simmer.

Remove pan from heat, cover, and let steep 30 minutes, or until desired tarragon flavor is reached.

Strain liquid to remove leaves, and then pour the mixture into a shallow, freezer-safe pan, and place it in the freezer.

Scrape with a fork to break up ice crystals every half-hour to an hour until it’s fully frozen, about 4 to 6 hours.

Serve immediately, garnished with fresh tarragon and orange segments.

Learn more about granitas and try these other granita recipes:

Icy, Herb-Infused Granitas
Savory Red Pepper and Rosemary Granita
Peach and Lemon Verbena Granita
Rosemary and Lavender Granita

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