Because of its seductive red color, this granita is the sexiest slushy on earth. It’s incredibly easy to make and requires the simplest of equipment. To take it over the top, serve with whipped cream or, for that Creamsicle effect, with a scoop of vanilla ice cream. If blood oranges are not available, you can also use ruby grapefruit, Valencia oranges, pomelos, or Meyer lemons. Tarter citruses will require additional sugar, so taste a bit of the mixture before you freeze it.

　　

Ingredients

MAKES 1 QUART

　　6 tablespoons sugar

　　1/2 cup plus 2 tablespoons water

　　2 1/4 cups freshly squeezed blood orange juice

　　2 tablespoons freshly squeezed lemon juice

　　1/8 teaspoon kosher salt

　　

Step 1

In a small saucepan, combine the sugar and water and whisk to blend. Cook over medium-high heat just until the sugar dissolves. Let cool slightly, then combine with the orange juice, lemon juice, and salt in a medium bowl. Whisk all the ingredients together and pour into an 8- or 9-inch baking dish (or similar vessel).

　　

Step 2

Freeze uncovered until ice crystals start to form, about 1 hour. Stir the mixture with a fork to break up the crystals. Return the dish to the freezer and stir every 30 minutes until the mixture is icy throughout, 2 1/2 to 3 hours total.

　　

Step 3

At this point, you can transfer the granita to a resealable container and store in the freezer for up to 2 weeks. Break up the mixture with a fork just before serving.

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