Orange-Carrot Granita

Ingredients:

450 grams of carrots, peeled

300 ml of fresh orange juice

300 ml of cocktail juice, unsweetened

2 drops of orange blossom water

A small piece of ginger, peeled, around 3 cm

¼ teaspoon of ground cinnamon

¼ teaspoon of ground cloves

3 tablespoon of honey

Directions:

Finely dice the peeled carrots and the ginger. Throw them into a blender. Add the orange juice and cocktail juice then pulse making sure your blender is sealed well. Add the honey, ground cinnamon and orange blossom water then blend once more until smooth.

Strain the mixture using a fine mesh strainer then pour it into a shallow baking dish. After pouring, your mixture should be around 2.5-3 cm thick. If it’s thicker than that, it will take a much longer time to freeze. Place your baking dish in the freezer then freeze, removing it from the freezer after 45 minutes to rake the mixture with a fork. Repeat this step every half an hour after that. Try to avoid scratching the bottom of your baking dish with a fork. Don’t forget the corners because they harden quickly. The final texture should be fine, fluffy and light. Mine froze in around 2½ hours. Each freezer is different and so you will have to look out for when it’s ready.

If you prefer, you can space out the times you rake to end up with bigger crystals.

Remove from the freezer 10-15 minutes before serving, depending on the weather. When you’re ready to serve, rake with a fork to collect the layers of shaved ice. Serve in glasses that have been chilled in the refrigerator.